Strawberry No-Bake Cheesecake with Pistachio Praline

1. Line a 30x18cm slice pan with baking paper.
2. Combine the crushed biscuits and melted butter in a bowl and mix until evenly coated. Tip into the prepared pan press firmly to form an even base. Chill in the fridge while you prepare the filling.
3. Chop half of the strawberries into small pieces and set the others aside.
4. In a large bowl, beat the cream cheese until smooth.
5. Add the sweetened condensed milk, cream, vanilla extract, lemon juice and dissolved gelatine. Beat until thick and creamy.
6. Gently fold through the chopped strawberries.
7. Pour over the chilled base and smooth the top. Cover and refrigerate for at least 6 hours, or overnight, until set.
8. For the praline, line a baking tray with baking paper. Add the caster sugar and water to a small pan over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber. Quickly stir in the pistachios and salt, then pour onto the tray and spread thinly. Cool completely, then smash into small pieces.
9. Toss the remaining strawberries in a little icing sugar.
10. Cut the cheesecake into squares and top with the strawberries (sliced or whole), pistachio praline and mint leaves.

Serves 12