1

Mix the crushed biscuits with the melted margarine. Press the mixture over the base of a 20cm (8 inch) loose-bottomed cake tin or deep flan dish. Chill for 20 minutes.

2

Sprinkle the gelatine over 90ml hot (not boiling) water. Stir well, then leave for about 5-6 minutes until completely dissolved, stirring occasionally.

3

Beat together the low fat soft cheese, fromage frais, vanilla essence and sweetener. Check the sweetness, adding a little more powdered sweetener, if you like.

4

Stir in the cooled gelatine liquid, making sure that it is thoroughly incorporated. Pour over the biscuit crumb base, then chill for about an hour, or until firm.

5

Arrange the strawberries over the surface of the cheesecake. Sprinkle with the caster sugar to give them an attractive glaze. Chill until ready to serve.