Berry Cream Cheesecake
Ingredients
400g packet chocolate chip cookies
250g butter
500g cream cheese
3/4 white sugar
3 cups whipped cream (i.e. Dairy Whip)
2 tablespoons gelatine
1 1/4 cups boiling water
85g packet strawberry jelly
200ml cold water
1 punnet strawberries
Method
This recipe takes two days to make
Grease 20cm round pan.
Line with baking paper and grease the baking powder.
Crush cookies.
Melt butter.
Combine butter and cookies.
Press firmly into the base and sides of pan.
Refrigerate until firm.
Chop cream cheese into smaller bits.
Beat cheese with sugar.
Blend in Whipped cream.
Dissolve 1 tablespoon gelatine in a 1/4 cup boiling water by whisking with a fork.
Beat into cream mixture.
Pour into base.
Refrigerate overnight.
Whisk jelly crystals and remaining gelatine with remaining boiling water in a jug until dissolved.
Blend in cold water.
Refrigerate jelly until beginning to set.
Remove stalks and halve strawberries.
Arrange strawberries around edge of cheesecake.
Slowly pour jelly over.
Return to the fridge to set completely.
It should be ready to eat around 6 hours later.
