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!
