1. Crush the biscuits manually into crumbs in a bowl.

2. Add the apple puree and whisk until smooth.

3. Lightly grease the base of a 20cm diameter cheesecake pan.

4. Pour the biscuit and apple puree mixture, press and spread evenly. Wet your hands with water when needed.

5. Cook in a preheated oven (200°C) for 3 minutes. Take the pan out and set aside.

6. Cut the gelatin sheets and place in bowl with hot water for 2 minutes. Stir slightly until gelatin dissolves completely.

7. Combine cream cheese, arisheh, sugar, vanilla powder and grated lemon zest in an electric food processor.

8. Blend until mixture is completely smooth. Add the cream to the liquid gelatin and whip the mixture using a whisk until smooth.

9. Pour the mixture over the biscuits and spread with a spoon.

10. Place the pan in the refrigerator until cheesecake is firm.

11. Spread the strawberry pie filling on the top, and gently turn out the cake from the pan shortly before serving.

12. Cut into 12 equal-sized pieces. Serve cold.

TIP Instead of the ½ cup of canned apple puree, you can puree 200g of canned apples or peel and puree one fresh apple. Instead of arisheh, you can use 1 ½ cup of ricotta cheese. Instead of 2 gelatin sheets, you can use 3 powder gelatin sachets. It is recommended you use low fat biscuits.