1 1/2 packets nice biscuits
250g smooth cream cheese
1 can condensed milk
1 fresh lemon juice
1 teaspoon vanilla essence
3 teaspoons gelatine
1 cup water
1 tub fresh cream (whipped)
1. Crush the biscuits until fine.
Add melted butter and mix until combined. Press firmly onto base of a spring form tin. Refrigerate for 20 minutes.
2. Combine the cream cheese condensed milk, lemon juice and vanilla essence. Whisk until smooth.
3. In a glass bowl put the gelatine with water and stir over simmering water until dissolved. Add to the cream cheese mixture and mix well.
6. Add the whipped cream and pour over the biscuit, chill for a few hours.
Decorate as you wish with a jelly of your choice; or pour melted chocolate, spread and decorate further with chocolates.
Passionfruit and Vanilla Cheesecake
Strawberry Jelly and Vanilla Cheesecake
Love from Foodie Ayesha Kasu