Gluten-free strawberry cheesecake slice

Method

1. Step 1

   In a small saucepan, whisk the gelatine and 1/2 cup (125ml) warm water. Set aside for 5 mins to soften.

2. Step 2

   In a food processor, process the cream cheese until smooth, stopping occasionally to scrape down side and base. Add condensed milk, 1/4 cup (55g) sugar and a pinch of salt. Process until well combined. Place gelatine mixture over medium heat and stir for 1 min or until gelatine dissolves. With the motor running, gradually add gelatine mixture to the cream cheese mixture in a thin, steady stream. Process until very well combined. Pour into a shallow container. Cover and chill for 6 hours or until set.

3. Step 3

   Meanwhile, preheat oven to 175°C (155°C fan-forced). Lightly spray a 2cm-deep, 22cm x 33cm baking tray with canola oil spray. In a clean food processor, process almond meal and whole almonds until fine crumbs form. Add butter and 1/2 cup (110g) remaining sugar. Pulse until combined. Press evenly over the base and sides of the prepared tray. Bake for 10-12 mins or until the crust is a shade darker. Set aside to cool.

4. Step 4

   Use an electric mixer to whisk the cheesecake mixture in a bowl for 3 mins or until stiff peaks form. Spoon mixture into crust. Chill for 30 mins or until set.

5. Step 5

   Combine the strawberries in a bowl with the lemon juice and remaining 1/4 cup (55g) sugar. Set aside, tossing occasionally, for 20 mins or until juices form. Top slice with strawberry mixture. Sprinkle with the pistachios.