1 packet Jelly

4 teaspoons Gelatine

250g Cream Cheese

1 tin Sweetened Condensed Milk

1 packet Marie Biscuits

1/2 cup Lemon Juice

100g Butter

  1. Spray Jel Ring and seals with oil. Secure small seal to jel ring.
  2. Mix jelly crystals in jug, adding 1 teaspoon gelatine. Pour into Jel Ring and place in fridge to set (you do not want it to set completely).
  3. Beat Cream Cheese and Condensed Milk, add lemon juice and remaining 3 teaspoons of gelatine. Combine thoroughly.
  4. Cover set jelly (do not let the jelly to set completely as this will result in jelly sliding off cheesecake) with cheesecake mixture and refrigerate until firm.
  5. Crumb biscuits and mix with melted butter.
  6. Gently press biscuit mixture onto cheese using back of a spoon.
  7. Fit large seal and express as much air out as possible. Massage the seal over the crumb mixture as this will help to pack it together. Refrigerate for a minimum of 2 hours. (Can be kept for up to a week in the fridge)
  8. Remove from fridge and run warm water over Jel Ring. Remove large seal and place a plate over the base, invert Jel Ring. Gently remove small seal and cheesecake will drop to plate, gently lift Jel Ring off the cheesecake.
Tried and Tested: