• Line the base and sides of a 20cm round springform tin with baking paper and set aside until needed.
• Place the biscuits into a food processor and blitz until resemble breadcrumbs. 
• Add the melted butter to the biscuit crumbs and mix to combine.  Transfer the mixture to your prepared springform tin and press down with the back of a spoon to flatten the surface. Place into the fridge.
• Place the ¼ cup of water and ¼ cup of lemon juice into a microwave safe bowl or jug and sprinkle the gelatine over the top. Cook for 1 minute and stir well until the gelatine has dissolved.  Set aside to cool back to room temperature.
• Place the softened cream cheese into the bowl of an electric mixer and mix on a medium speed until smooth and creamy.
• Add the condensed milk, thickened cream and lemon rind  and mix to combine.
• While the mixer is on a low speed, slowly add the room temperature gelatine mixture to the mixing bowl and increase to a medium/high speed and mix for 1 minute to completely combine.
• Transfer the cheesecake mixture to your prepared base and gently smooth the surface before decorating with sliced strawberries. Place into the fridge for one hour to chill.
• In the meantime, combine the jelly crystals with 1 cup of boiling water and stir until dissolved. Add ½ cup of cold water and mix well. Set aside to cool.
• Remove the chilled cheesecake from the fridge and carefully add the cooled jelly mixture over the top. Place back into the fridge for a minimum of 6 hours (preferably overnight) to set.

Thermomix Instructions

• Line the base and sides of a 20cm round springform tin with baking paper and set aside until needed.
• Place the butter into your Thermomix bowl and cook for 3 minutes, 60 degrees, speed 1 to melt.
• Add the biscuits and blitz for 5 seconds, speed 5 to crush. Scrape down the sides of the bowl and blitz for a further 4 seconds, speed 5.  Transfer the mixture to your prepared springform tin and press down with the back of a spoon to flatten the surface. Place into the fridge.
• Place the ¼ cup of water and ¼ cup of lemon juice into a microwave safe bowl or jug and sprinkle the gelatine over the top. Cook for 1 minute and stir well until the gelatine has dissolved.  Set aside to cool back to room temperature.
• Add the softened cream cheese to a clean and dry Thermomix bowl and mix for 30 seconds, speed 2.5. Scrape down the sides of the bowl and mix for a further 30 seconds, speed 2 or until smooth and creamy.
• Add the condensed milk, thickened cream and lemon rind  and mix for 30 seconds, speed 4.
• While the Thermomix is running on speed 3, remove the measuring cup and slowly add the room temperature gelatine mixture to the bowl. Once it's all been added, mix for 15 seconds, speed 6 to combine.
• Transfer the cheesecake mixture to your prepared base and gently smooth the surface before decorating with sliced strawberries. Place into the fridge for one hour to chill.
• In the meantime, combine the jelly crystals with 1 cup of boiling water and stir until dissolved. Add ½ cup of cold water and mix well. Set aside to cool.
• Remove the chilled cheesecake from the fridge and carefully add the cooled jelly mixture over the top. Place back into the fridge for a minimum of 6 hours (preferably overnight) to set.