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    300g shop-bought brownies, roughly broken
    50g unsalted butter
    2 tablespoons honey
    1/2 titanium-strength gelatine leaf
    200ml thickened cream
    500g cream cheese, at room temperature
    1/4 cup (35g) icing sugar, sifted
    2 x 250g punnets strawberries, hulled, halved
    1/2 cup (110g) caster sugar


  • Step 1
    Grease and line a 21cm x 11cm loaf pan with baking paper.
  • Step 2
    Place brownies in a food processor and whiz until fine crumbs. Melt butter and honey in a saucepan over medium heat, stirring to combine, then pour into the food processor and pulse to combine. Press the brownie mixture into the lined loaf pan. Chill in the fridge for 20 minutes to set.
  • Step 3
    Meanwhile, soak gelatine in a bowl of cold water for 5 minutes.


    Find out how to soften gelatine sheets and use them in jelly, cheesecake and panna cotta recipes.

  • Step 4
    Place 100ml cream in a small saucepan over medium heat and bring to just below boiling point. Remove from heat. Squeeze excess water from gelatine and stir gelatine into cream until smooth. Strain and allow to cool slightly.
  • Step 5
    Beat softened cream cheese and icing sugar in an electric mixer for 5 minutes until smooth. Add the gelatine mixture and remaining 100ml cream and beat until combined. Pour into the pan over the chocolate brownie base, then smooth the top with a palette knife. Return to the fridge and chill overnight to set.
  • Step 6
    Meanwhile, place strawberries and caster sugar in a pan over medium heat. Bring to a simmer and cook for 4-5 minutes until the strawberries are just tender and syrup is thick. Allow to cool, then cover and chill overnight.
  • Step 7
    Slice the cheesecake into wedges and serve with strawberries and their syrup.
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