It's still the season of berries.
The strawberry sold in my nearest supermarket was cheap so I thought of making a strawberry cheesecake.
I used the recipe for raspberry yogurt cheesecake I made last time.
This time I added a tablespoonful of rosewater.
This increased the depth of flavour of the cheesecake together with the strawberry jelly.
I love it!
100g fresh strawberry (blended into puree)
2g/1 sheet gelatin
Boil the strawberry puree then add in the gelatine.
Let the syrup cool down.
Note: Cool a layer of cheese filling or jelly in fridge until stiff before adding another layer.