Tropika Slenda Cheesecake

By Nicole Snelling

200g packet Sugar-free biscuits, crushed
⅓ Cup Butter, melted
250g Low fat creamed Cottage cheese
¾ Cup Strawberries, chopped
1 Cup Tropika Slenda Strawberry with a Twist of Cranberry
1 ½ Tbsp Gelatin
1 Tbsp Water
A handful of fresh Strawberries

Step 1: Combine the crushed biscuits and butter, mix well to coat the biscuits evenly.
Step 2: Press the mixture into the bottom and sides of a loose-bottomed cake tin.
Step 3: Place the gelatin powder and water into a bowl and allow it to sit for 2 minutes
Step 4: Microwave the mixture for 10-20 seconds until the gelatin has melted.
Step 4: Blitz the cottage cheese, strawberries, gelatine and Tropika Slenda in a blender until smooth.
Step 5: Pour the mixture onto the biscuit base and place in the fridge for 3-4 hours or overnight.
Step 6: Remove the cake from the tin and decorate with fresh strawberries.