• Pre-heat the oven at 350°F / 177°C/ Gas Mark 3
• Prepare pan - Wrap the outside of a 7-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan.

  Pro tip - the aluminum foil will prevent water from entering the cheesecake while baking in a water bath.

Crust

• Crush the graham cracker or digestive biscuits in a food processor. Add sugar and the melted butter and stir to combine.

  Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
• Pour the graham cracker crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.

  Pro tip - pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
• Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
• Reduce the oven temperature to 150 C/ 300°F / 150°C/ Gas Mark 2

Cheesecake batter

• Clean, wash, hull, and drain strawberries. Then, chop them into smaller pieces. Add 2 tablespoon of flour to the strawberries and give it a good mix. Set aside.

  Pro tip - coating the strawberries in flour will prevent the strawberries from sinking to the bottom of the cheesecake
• In the bow of a stand mixer, with the whisk paddle attachment on medium speed, combine cream cheese and sour cream. Then, add the sugar. Followed by the remaining flour and vanilla extract.

  Pro tip - the cream cheese must be at room temperature otherwise the batter will be lumpy. If necessary place a warm bowl on top of the cream cheese to help thaw faster.
• Add eggs one at a time making sure to incorporate each well. Then add the strawberries coated with flour into the batter. Scrape the sides of the bowl and do not overmix.

  Pro tip - we want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix.

Bake

• Water bath - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of boiling water into the roasting rack or baking dish outside the springform pan.

  Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
• Bake for 40 to 50 minutes until set. Remove from the oven and let cool in the fridge for about an hour or two before you prepare the jello topping.

Jello top

• Combine gelatin and 2 tablespoon water in a microwave-safe bowl and let bloom for 5 minutes. Heat at 50% power until completely dissolved.
• Place the chopped strawberries, 2 tablespoon water, and sugar in a pan over low heat. Cook a minute or two until all the sugar has dissolved. Then using a hand blender, blend the strawberries into a smooth puree.
• Add the warm strawberry gelatin mixture to the strawberry puree. Combine well. Strain through a sieve to remove any undissolved gelatine and strawberry seeds. Let cool for 5 minutes until warm.

  Pro tip - the gelatin and strawberries both must be warm when combined otherwise the gelatin will seize.
• Pour over cooled cheesecake. Chill the cheesecake for at least 4 hours - preferably overnight. Top with some fresh strawberries for garnish.
• When cooled, run a knife or offset spatula around the edge of the cake but do not remove it from the pan.

  Pro tip - as the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.