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The following is what I do. Easy, quick, simple and delish!
Lemon jelly cheesecake
Ingredients For the base
250g digestive biscuits, crushed
125g butter, melted
For the cheesecake filling
1 packet lemon jelly
200ml boiling water
Juice of 1 lemon
300g cream cheese
200ml fresh cream
Method
Prepare the biscuit base by mixing together the crushed
biscuits and melted butter. Press into the base of the cake tin
(approx 20cm) and even out. Put into the fridge to chill and
harden up.
Meanwhile, prepare the filling by melting the jelly in the boiling
water. Put aside and allow to cool down completely, but still
not set. Meanwhile, whip the cream to stiff peaks . Add the
cream cheese and whisk together. Then add the cool jelly and
mix well.
Pour the mixture onto the prepared biscuit base and even out.
Chill in the fridge for 4 hours (minimum), or until the
cheesecake has completely set.
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