Cheesecake base

1. If using a 7 inch cake ring wrap the bottom with cling wrap, if using a 7 inch springform pan line the bottom with baking paper
2. Line the sides of the tin with acetate / baking paper
3. Crush the biscuits in a food processor or with a rolling pin
4. Combine the biscuits and melted butter in a bowl until well combined
5. Transfer the crushed biscuits to the lined tin and press the crumbs into the base

Cheesecake

1. Whisk the water and gelatine powder together in a small bowl and set aside to bloom
2. Combine the cream cheese, greek yoghurt, strawberries and sugar in the bowl of a blender, blitz until smooth
3. Melt the bloomed gelatine at 5 second intervals in the microwave
4. With the blender running slowly stream in the melted gelatine
5. Pour the cheesecake batter over the biscuit base and cover with cling wrap
6. Place the cheesecake in the fridge for 3-4 hours until set

Strawberry and Lemon Jelly

1. Whisk the water (I) and gelatine powder together in a small bowl and set aside to bloom
2. Combine the water (II), sugar and lemon juice in a microwave safe bowl
3. Heat the lemon water for 1 minute and whisk until the sugar has dissolved
4. Melt the bloomed gelatine at 5 second intervals in the microwave
5. Whisk the melted gelatine into the lemon water and set aside
6. Slice each strawberry into 4 slices and arrange over the top of the cheesecake
7. Slowly and gently pour the lemon jelly through a fine meshed sieve, over the strawberries
8. Gently relocate the cake into the fridge and allow it to set for 3 hours
9. Once set, remove the cake from the tin
10. Peel off the acetate/baking paper lining and enjoy!