• 1 Swiss roll, sliced
  • 1 x 250 g tub plain cream cheese
  • 1 x 385 g can of condensed milk
  • juice of 1 lemon

Strawberry topping

  • 15 ml (1 T) corn flour
  • 60 ml (4 T) water
  • 200 ml Rhodes Strawberry & Banana Fruit Juice Blend
  • 30 ml (2 T) Rhodes Strawberry Jam
  • 400g fresh strawberries, washed, stalk removed, quartered



  1. Line the bottom of a tart dish with the Swiss Roll.
  2. Using an electric mixer, beat the cream cheese for a few minutes until softened.
  3. Add the condensed milk and the lemon juice and beat until thick and well mixed.
  4. Pour the cheesecake mixture over the Swiss Roll and place in the refrigerator to set.

Strawberry topping

  1. Mix the corn flour and water together to form a smooth paste.
  2. Place the Rhodes Strawberry & Banana Fruit Juice Blend in a medium saucepan.
  3. Add the Rhodes Strawberry Jam and bring to the boil, stirring until the jam dissolves.
  4. Pour the corn flour mix into the strawberry juice and whisk until thickened.
  5. Boil for a few minutes more.
  6. Add the fresh strawberries to the sauce and stir well to mix.
  7. Remove from the heat and leave to cool.
  8. Pour the strawberry topping over the cheesecake and return to the refrigerator for a few hours or overnight until set.


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