Strawberry jelly cheesecake:
- a 8-inch springform pan
- 1 packet or 12 digestive or nutty biscuits
- 1tbsp sugar
- ¼ cup melted butter
- 300ml cold heavy cream or 2 packet whipped topping mix
- 1 cup cream cheese (Philadelphia is the best)
- 1 tsp vanilla
- 3tsp gelatine
- 1/4 cup icing sugar
- 1/2cup chopped fresh strawberries
For jelly toppings:
- 1/2 packet strawberry jello
- 1/2 cup cold water
- ½ cup hot water
Preparing base biscuits crust:
Crush the biscuits in a mixing bowl. Add in the butter and the sugar. Mix until everything is well combined and crumbly.
Add the mixture to the base of a spring form pan. Spread it out to about 1/2 an inch thick. Using a spoon or glass, press it down until it’s smooth, flat, and uniformed.
Cover and place in the refrigerator for 15 minutes.
Preparing Whipped cream:
In your mixing bowl place the heavy cream, vanilla extract, and sugar and stir to combine. Chill the bowl and wire whisk in the refrigerator for 30 minutes, then beat the mixture just until stiff peaks form.
If you use powder whipped topping mix, then place 1 cup icy cold milk, 1 tsp vanilla essence with 2 packet powder in your mixing bowl. Then beat the mixture just until stiff peaks form (5 min).
Preparing cream cheese filling:
Beat the cream cheese, vanilla and icing sugar and beat until smooth.
Stir gelatine powder into the boiling hot water until it dissolves. Pour gelatin over cheese mixture and beat again for 30 seconds.
Now gently add whipped cream with cream cheese mixture. Finally, gently fold in the chopped strawberries.
Pour this cheese filling over the base crust and Cover and place in the refrigerator for several hours, preferably overnight.
Preparing jelly toppings:
Dissolve the Jelly powder into the hot water, stir well. Now add cold water with the jelly mixture and pour over the cold cheesecake.
Decorate with fresh strawberries. Refrigerate to set the jelly. To serve, slice with a hot knife.