• Lightly grease a 7.5cm (3 inch) deep, 11 x 21cm (4.5 x 8 inch) (base measurement) loaf pan and line with plastic wrap, allowing the long sides to overhang.

For the sauce:

• Hull half the strawberries (setting aside the remainder for serving). In a blender, puree hulled strawberries and rum until smooth. Strain the puree, discarding the seeds.
• Combine sugar, lime juice and water in a small saucepan. Stir over low heat until sugar dissolves. Stir in the puree until combined. Remove from heat and let it cool.

For the cheesecake filling:

• Place 2 tablespoons water in a small heatproof bowl. Sprinkle over the gelatine and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5-minutes or until the gelatine dissolves.
• Meanwhile, use electric beaters to beat the cream cheese, sugar and lime rind in a bowl for 2-3minutes or until light and fluffy. Beat in the ricotta and lime juice until smooth and combined. Put aside.
• Add the gelatine mixture to the cream cheese mixture. Beat until combined and put aside.
• Use electric beaters to beat the 300ml (10 fl oz) cream (leaving the extra 80mls unwhipped) in a separate bowl until soft peaks form (make sure not to overbeat - you want softly whipped cream). Fold the whipped cream into the cream cheese mixture. Then fold in the extra 80mls unwhipped cream (this will slacken the mixture a little).

To assemble:

• Spread roughly one-quarter of the cheesecake filling into prepared pan.
• Dip sponge fingers, 1 at a time, into the strawberry sauce until softened (only a few seconds is needed)