FRIDGE STRAWBERRY CHEESECAKE WITH FRESH STRAWBERRIES AND STRAWBERRY JELLY
Crust
100g melted butter
1 pkt Tennis Biscuits
Filling
250g smooth cottage cheese
1 can condensed milk
75 ml fresh lemon juice –
1 tsp vanilla essence
3 teaspoon gelatine or 2 tsp ghas powder- whichever one you prefer
1 cup cold water
250 ml fresh cream – whipped
Method
Process biscuits until fine. Add melted butter. Press biscuit into mould or mini foil containers and refrigerate for 20 minutes until firm. Combine cottage cheese, condensed milk, lemon juice and vanilla essence together in a bowl and whisk until smooth. Boil together the gelatin/ghus powder in 1 cup water, until dissolved. Cool slightly. Add to cream cheese mix and mix well. Lastly fold whipped cream into mix. Pour over chilled biscuits and chill until set.
Decorate with fresh strawberries and strawberry jelly
Add one cup boil water to jelly powder.cool off and add to set cheesecake
Note: In a mould, grease well, place your strawberries on the bottom, then make up 1 pkt strawberry jelly with 1 cup boiling water stir till it dissolves gently throw over the strawberries let set in fridge, then top that with the cream filling, let that set and lastly the crushed biscuit base, leave to set further, when the mould is inverted, the strawberries and jelly are on the top of the cheesecake and the biscuits are at the bottom.
Recipe : Feriel Sonday
Gail Haselsteiner’s photo.
GESKUIF