A Favourite Cheesecake

This is the easiest and only Cheesecake we make. It is soooo easy to make and apart from letting the jelly set too much there really is nothing that can go wrong.

Lime and Lemon with Passionfruit Cheesecake

Ingredients

300g/12oz Rich or Light Cream cheese

100g/4oz Caster sugar

Salted butter

300g/12oz Double cream

1 Packet of Lemon or Lime jelly
Juice of two lemons
Base
150g/6oz Chocolate Hobnobs or Digestive biscuits
25g/1oz Demerara Sugar
75g/3oz Salted Butter, melted

On trying to be slightly more healthy we have tried this with Light and Lightest cream cheese and both work just as well as the full calorie killer cream cheese.

• To start with I suggest you get the jelly mixed, that is split the small cubes into 250ml of boiling water, when these have dissolved top the fluid up to 500ml with extremely cold water to quicken the setting process and place in the fridge (keep an eye on this as you don't want it to set just to approach setting).

Break up cubes of jelly



Add boiling water to the cubes then once melted add water

• Grease the mould and lay down some greaseproof paper. I use a spring mould as it is so easy to extract the Cheesecake at the end.

Weigh Hobnobs

Crush chocolate Hobnobs

Melt butter

• Place the butter in a saucepan and melt along with the sugar, this then is mixed into the crushed biscuit crumb. Quickly lay this in the bottom of the mould, this is a fine layer. Place also in the fridge.

Mix melted butter, crushed hobnobs and sugar and spread into tin

• The double cream needs to be whisked carefully until gently thickened. In another container mash the cream cheese a little to break it up, add to this the lemon juice, caster sugar. Now mix in both the thickened double cream and the setting jelly.

Whip cream until fairly thick

Weigh cream cheese and mash until soft

Add caster sugar

• Work relatively quickly and scrape all this mix onto the biscuit base in the mould, try and make it level and then leave it to set in the fridge.

Mix the cream, jelly, sugar, lemon juice and cream cheese toget

The best thing about this cheesecake is that it can be frozen at this stage, we have sliced it and wrapped individual portions or for Christmas frozen a whole one.

To finish the cake just add whipped double cream on top to decorate, we create a barrier and then flood the top of the cake with a coulis of some variety, today it was 'Passionfruit'.

Pour mix into Spring mould, leave to set in fridge then decorate