Wed, 15 May 2024
INGREDIENTS:
Base
· 400g of Digestive Biscuits
· 150g Butter, melted
Filling
· 200g Cream Cheese
· 135g packet Strawberry Jelly
· 3 tablespoons Water
· 125g Strawberry Jam
· 500ml Cream
· Teaspoon of Strawberry Essence
To Decorate
· Fresh Strawberries
· 150ml carton Cream, whipped (Optional)
METHOD:
1. Place a 23cm spring form tin on a serving plate.
2. Break the biscuits in a plastic bag with a rolling pin or in a food processor until in fine crumbs.
3. Pour in the melted butter and mix well. Press into the tin and allow to chill.
4. Meanwhile, break up the jelly and place in a bowl, add the water and slowly melt over a low heat. Allow to cool.
5. Put the cream cheese and strawberry jam into a large bowl and beat well.
6. Add the cream and beat until still quite loose in consistency.
7. Finally, fold in the melted jelly until in a semi whipped state. Pour onto the biscuit base.
8. Transfer to the fridge and allow to set, preferably overnight.
9. Remove the ring from around the sides of the cheesecake and decorate with freshly sliced strawberries.
10. Pope the whipped cream around the edge of the cheesecake. Enjoy!
