Add lemon juice and gelatin into a bowl and leave for 5 minutes for the gelatin to bloom.
Hull, cut the strawberries into chunks and blend into a puree. Pour into a small pot together with the rest of the coulis ingredients, including the bloomed gelatin.
Cook on medium heat until the coulis thickens, whisk continuously. Sift into a bowl and set aside to cool to room temperature before using.
Add cream cheese into a bowl and whisk until fluffy using a hand held machine. Then add in vanilla extract, icing sugar and mix well.
While mixing, add in cooled coulis bit by bit. Mix everything well. In another bowl whisk the whipping cream until soft picks, then add to the cream cheese mixture and fold it in with a spatula.
Pour the mixture in the prepared base. Shake the pan a bit to settle everything in and smooth out the top.
Chill in the fridge overnight or until it fully sets. Once fully set, remove the springform pan and transfer cheesecake onto a serving plate.
How To Serve
Cut the slices you want and place the cheesecake back in the fridge.
I strongly recommend you to keep the cheesecake as much as you can in the fridge since although it has gelatin, it's in small amount and this cheesecake is so creamy.
If you want to have it outside the fridge longer, I would suggest you putting it in the freezer for 30 minutes before serving.
Same goes to if your place is hot (like mine), place it in the freezer for 30 minutes before serving.
How To Keep
Best consumed within 2 days.
To freeze: the taste won't be as fresh if you freeze it. My family doesn't mind so I do it. What I do is cut it into portions, separate them a bit and place in the freezer for 2 hours. Once they're frozen, I wrap them individually with cling film, place in ziplock bag and back in the freezer.
To defrost: take the portions you need, remove cling film and thaw at room temperature.