|Strawberry jelly cheesecake recipe|
200g crushed digestive biscuits
100g melted butter
1 packet strawberry vegetarian jelly crystals
300g soft cheese
80g icing sugar
1 punnet of strawberries sliced
Mix the biscuits with the melted butter and press into a 20cm springform cake tin. Chill in the fridge whilst you make the filling.
Dissolve half the packet of jelly crystals in 150ml of boiling water and leave to go cold.
Whisk the cheese, sugar, and jelly together.
Spread over the chilled base, then arrange the slice strawberries over the top and place back in the fridge.
Dissolve the remaining jelly crystals in 250ml of boiling water and leave to cool but not set.
Pour over the cheesecake and return to the fridge to set.