For the base you will need:
1/2 pkt of crushed biscuits (Marie, Butternut Snap, Teddy Bears, whatever you prefer)
125g melted butter
A good spoonful of frosting (I had some leftover brown sugar frosting in the fridge so I added that - but you could use around 100g melted milk chocolate too)
For the filling you will need:
1 tbspn gelatine
2 tbspn water
250g cream cheese (at room temperature)
395g tin of condensed milk
1/4 cup lemon juice
150g white chocolate (melted)
For the jelly topping you will need:
1 x 85g pkt of jelly crystals
1 cup boiling water
Begin by lining a slice tin with baking paper.
Combine base ingredients in a bowl, if the mix looks too dry add more frosting / chocolate or butter. Press into the base of the tin and chill in the fridge while you prepare the filling and jelly topping.
Combine jelly crystals and boiling water in a small bowl and stir to combine. Place in the fridge to cool.
Combine the gelatine and water in a small bowl or jug and heat in the microwave for 10 seconds. Stir and heat again for a further 10 seconds. Stir well so that the gelatine is dissolved and allow to cool slightly.
In the bowl of an electric mixer beat the cream cheese and condensed milk until smooth.
Add the lemon juice and melted white chocolate. Beat until all ingredients are combined. Now might be a good time for a quick taste test to see if you want to add a lil more lemon juice - I like mine to have a real zing.
Add the gelatine mixture and beat for 3-4 mins, scraping down the sides as you go. Spread the filling over the chilled base and allow to chill in the fridge.
After around an hour the cheesecake filling should be set and the jelly should be cool. When this occurs, gently pour the jelly over the filling and place back in the fridge to set for around 2 hours.
Try not to sit down and eat it all in one go with a big spoon....I warn you it is very very tempting...and I must confess when I got it out and cut it up, the kitchen happy dance made a come back!!
Em x
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