Jelly Cheesecake

 

Ingredients:

2 1/2 cups digestive biscuits - or any other plain sweet biscuit

100 g melted butter

1 can sweetened condensed milk

Juice of 2 lemons

3/4 cup boiling water

2 1/2 tsp of unflavored gelatin 

1 packet of strawberry jelly

1 tsp unflavored gelatin for the jelly top

Directions:

1. Crush the biscuits using a food processor or by rolling pin to make fine breadcrumbs. Add the melted butter and mix until well combined. Pour mixture into a loose tin pan and press down with the back of a spoon to make it firm and keep in the refrigerator to chill for at least 15 minutes.

2. Meanwhile, add the unflavored gelatin to 3/4 cup of boiling water and stir to dissolve. Add this mixture to the condensed milk and whisk until combined then add the lemon juice. Whisk well until texture become smooth.

3. Pour the milk mixture on the chilled biscuit and put back in the refrigerator to chill and set, for at least 1 hour.

4. Prepare the strawberry jelly as per packet instructions- adding 1 tsp of unflavored gelatin. Allow the jelly to cool to room temperature.

5. Remove the prepared mixture from the fridge then carefully pour the cooled jelly on top and place it back in the refrigerator to completely set for approximately 5 hours.