460gLANCEWOOD® Full Fat Plain Cream Cheese(2 boxes at room temperature)
170mlicing sugar
30mllemon juice
250mlcream
Method
Make the 4 packets of jelly according to the packaging instructions. Pour each into a shallow dish and refrigerate until set, preferably overnight.
Line a 20cm springform tin with baking paper.
In a bowl, crush the biscuits into fine crumbs. Add the melted butter and sugar. Mix well. Press the crumb mixture into the base of the prepared tin and refrigerate while you make the filling.
Sprinkle the gelatine over the water and set aside for 10 minutes for 10 minutes to bloom. Gently heat over a bowl of hot water or in the microwave at 5 second increments until dissolved. Cool to room temperature.
In a large bowl, place the cream cheese and beat well. Add the icing sugar and lemon and mix until smooth. Beat in the cooled gelatine.
In a separate bowl, whip the cream to the stiff peak stage. Gently fold the cream into the cheesecake mixture.
Chop half of the jelly flavour into small pieces of various sizes and shapes. Repeat with the other half of jelly. Fold the jelly pieces into the cheesecake mixture and allow to set overnight.
Just before serving, decorate with rosettes of whipped cream.
