He is not a fan of chocolate, so I chose to make this.
For the Base: (8-inch / 20-cm round tin)
200g digestive biscuits
75g butter, melted
Place biscuits in a plastic bag or ziploc. Use a rolling pin to crush biscuits to fine bits.
Pour in melted butter and swish the contents around till well-mixed.
Line a spring form tin with parchment / greaseproof paper and grease a little.
Pressed biscuit bits firmly to cover the base. Refrigerate to set the base.
For the Jam:(can be prepared earlier)
250g strawberries or more
3 or more tablespoons sugar
Cut strawberries into quarters and place in a saucepan with sugar.
Cook over low fire, stirring occasionally till it thickens.
Cool and refrigerate.
For the Cream Cheese:
250g cream cheese
1/2 cup caster sugar
200ml whipped cream or heavy cream
2 teaspoons gelatin
Sprinkle gelatin in 2 tablespoons water to dissolve.
Beat whipped cream till it thickens and peaks.
Cream cheese and sugar till smooth.
Stir in gelatin and mix quickly and thoroughly.
Fold in whipped cream.
Pour half of cheese mixture into prepared tin.
Spread a layer of strawberry jam and pour in the rest of the cheese.
Smoothen with spatula and decorate.
Refrigerate for 12 hours or more, preferably 24 hours.
I didn't cook enough jam for the topping. So I used ready-made jam topping. Note the difference in shade between the fresh strawberry jam at the side, centre and the topping.
A delightful dessert!