Ingredients:
- Digestive biscuits approx 8-10 pieces (you may want to try marie biscuits for sweeter base)
- 40-50g of butter (does not matter if it is salted or not)
- 250g philadelphia cream cheese (you may use the block one instead of the tub cause it is cheaper)
- 1 can of nestle cream
- 1 teaspoon of vanilla essence
- 3 tablespoons of icing sugar
- boiling water
- 1 tablespoon of gelatine
- 1 box of strawberries
- 1 box of tortally raspberry flavoured jelly
Steps:
*** put a layer of aluminum over your cake tin
Base
- Pound the digestive biscuits till it becomes powder-ish state crumbs.
- Mix the butter with digestive biscuits
- Spread and press tightly in your cake tin.
- Put into the freezer while preparing cheese portion to hasten the process
Cheese
- Combine cream cheese, vanilla essence and icing sugar together.
- Mix well.
- Pour gelatine in a cup and add 3 tablespoons of boiling water,stir till you get even thick consistency
- Pour gelatine into cheese mixture and mix well.
- Pour cheese mixture onto of biscuit base.
- Slice strawberries into half.
- Place strawberries neatly on top of cheese.
- Put into refrigerator or freezer to hasten the process.
Jelly
- Pour jelly powder into pot and add 100ml boiling water.
- Put pot over the stove stir and mix evenly.
- Add 300 ml of cold water and continue stirring.
- Leave mixture to cool before pouring over the cheese bit by bit from the middle
- Leave cheese cake in refrigerator to chill for about 3-4 hours
***Tips : Take cake out of cake tin before cutting. Remember to wipe knife after ever slice to prevent cheese and crumbs from clinging onto the jelly for better presentation. I put my cheese cake on aluminium foil so that it will be easier to serve.You may want to use strawberry flavoured jelly instead, but raspberry is more fragrant in my opinion.
Hope you guys enjoy the cheese cake :)
