- 2 tubs of full fat cream cheese
- 1 tub of double Cream
- 1 pack strawberry jelly
- 1 Pack digestive biscuits
- 2/3 stick of butter
- 6 strawberries
- Strawberry Jam
1, Melt the butter and beat your biscuits into crumbs. Mix these together so that you coat the biscuit crumbs with all the butter.
2, Now squeeze everything down into the base of a spring bottom cake tin, as this will be the base of your cheesecake.
3, Melt a packet of jelly, with just enough water to cover the jelly cubes and leave to cool.
4, In a separate bowl, mix together the cream and cream cheese until thick. Once the jelly is cool, add this to the cheese mix and whisk together into a smooth mixture.
5, Pour this in to your cake dish and place in the fridge overnight so that the jelly sets.
6, Decorate by topping with some jam and strawberries.