Lemon and Strawberry Cheesecake
Over a year ago
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Ingredients
- 1 packet Lemon jelly
- 250g Philadephia cream cheese
- 150ml Soured Cream
- 250ml double cream
- 2oz caster sugar
- ½ teaspoon Vanilla essence
- 200g chocolate digestive biscuits
- 60g melted butter
Accompaniment
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Description
This cheesecake is handy as you dont actually have to cook it.
Method
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1
1. Lightly grease your tin. mix biscuits and butter together (I find blending the biscuits in a food processor the best way and adding the melted better to it). Put this mixture in your tin and press down with a metal spoon - put this in the fridge.
2. Break up the jelly and put in a jug with a little bit of water (no more than quarter of a pint) and melt in the microwave : 15 seconds a time just in case. when melted let it cool.
3. Beat the cheese a bit - don't have to go too mad. Then beat in the whole amount of the soured cream, sugar and vanilla essence.
4. Whip the double cream in a separate bowl (don't over whip) just until it thickens but not too thick. Fold this in to the cheese mixture, then fold in the cooled jelly. Put this mixture on top of your biscuit base and put in the fridge until set - takes about an hour or two, best done the day before though. Decorate just before serving.
I decorated this with strawberries - was really tasty
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