What you need
Base
- 400g packet Jacob’s Digestive Biscuits
- 150g/5oz Butter, melted
Filling
- 200g tub Cream Cheese
- 135g packet Strawberry Jelly
- 3 tablespoons Water
- 125g/4oz Fruitfield Strawberry Jam
- 500ml carton Cream
- Few drops Strawberry Essence
To Decorate
- Fresh Strawberries
- 150ml carton Cream, whipped (Optional)
Recipe Steps
- Place a 23cm/9″ spring form tin on a serving plate.
- Break the biscuits in a plastic bag with a rolling pin or in a food processor until in fine crumbs.
- Pour in the melted butter and mix well. Press into the tin. Allow to chill.
- Meanwhile, break up the jelly and place in a bowl, add the water and slowly melt over a low heat. Allow to cool.
- Put the cream cheese and strawberry jam into a large bowl and beat well.
- Add the cream and beat until still quite loose in consistency.
- Finally, fold in the melted jelly until in a semi whipped state. Pour onto the biscuit base.
- Transfer to the fridge and allow to set, preferably over night.
- Remove the ring from around the sides of the cheesecake and decorate with freshly sliced strawberries.
- If liked, whipped cream can be piped around the edge of the cheesecake. Enjoy!
Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
