Cheesecake (Recipe for 2 trays)

Tray size: 9” x 6” x 1”

Base
320g Digestive Biscuits
160g melted butter

Method

1. Crush biscuits and stir in melted butter (melted butter must be warm only)
2. Line tray with aluminum foil.
3. Spread the crushed biscuits and level it before pressing it down.
4. Chill in the freezer for 15 mins or until needed.
   

Fillings
9 oz (250g) Philadelphia cream cheese (box packing)
½ tsp vanilla essence
2 ¼ tsp gelatin powder
70g sugar
150 ml boiling water

Method

1. Place gelatin and sugar in a bowl.
2. Pour boiling water into the bowl and stir till gelatin and sugar dissolve completely.Leave aside.
3. Cream the cheese and vanilla at low speed.
4. Add gelatin syrup gradually and cream till smooth.
5. Take the tray with the biscuit base from refrigerator and prick the base with a stick or skewer before pouring in the creamed cheese mixture.
6. Place the trays in the refrigerator (freezer) until the cream cheese firm up.
   

Jelly Topping
W packets Tortally Strawberry Flavour (170g per pack)
600ml hot water (300 ml per pkt)
600 ml cold water from fridge (300 ml per pkt)

Method

1. Dissolve jelly in boiling water then add cold water and stir well.
2. Cool completely before pouring over the cheese filling.
3. Refrigerate until jelly thickens.