• 100g philadephia cream cheese (small cubes)
• 30g sugar
• 100g pureed strawberries
• 1.5 gold gelatine leaves
• 100ml cream

• Work the cream cheese in a large steel bowl until smooth, gradually add in sugar and set aside.
• Whisk the cream until soft peaks have formed and set aside.
• Add pureed strawberries and gelatine together in a saucepan, heat over medium heat until gelatine is fully dissolved, and let cool.
• Combine the cream cheese and strawberry mix together, then fold in whipped cream.
• Place mixture into desired moulds, and let set for 2 hours.

Macadamia Pistachio Crumb

• 50g macadamia (toasted)
• 25g pistachios (toasted)
• 50g almond meal
• 25g butter
• 20g caster sugar

• Pulse the nuts together until the desired consistency is achieved.
• Melt the butter and sugar together, then add to the nuts with the almond meal, and toss to combine evenly. Bake in the oven at 180°C until golden brown.
• Serve on top of the cheesecake with fresh strawberries.

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