Strawberry cheesecake

I put up pictures of my strawberry cheesecake on my Facebook the other day and I had a few comments on how it looked yummy, so I thought would share this recipe with you all. This cheesecake does not need to be baked and it does not contain eggs, its very straightforward and easy to make...and not to mention so yummy, you might want to put a lock on your fridge door to keep your hands off it :-)

I love the three layers of colours, beautiful vibrant red from the strawberries and the jelly, then the white, smooth pureness of the cheese...and then the brown crunchy biscuit...

Enough with the talking..here's the recipe:

Ingredients:

• 150g digestive biscuit (you can use chocolate ones if you want, or use Oreo cookies, but put less sugar in the cheese mixture since the Oreo cookies have that sweet creamy middle)
• 50-60g melted butter
• 3tbsp brown sugar (don't add this if you use Oreo cookies)

• 250g Mascarpone cheese
• 250g Philadelphia cheese
• 70g Icing sugar (more if you like it sweet, less if you don't)
• 60ml double cream
• 1tsp vanilla extract

• Strawberry jelly mixture, I used this one click here (it sets almost within 10 minutes in room temperature) you can get this in Asda and Tesco (larger stores), make this at the last minute
• 8-10 pieces of strawberry (I used large ones because I love strawberries) cut into small pieces

Instructions:

Use a small cake tin, such as this one, click here, and line it with cling-film so that the cheese won't stick to the sides. 

In a plastic bag, or a blender, crush the biscuits, and add the brown sugar and the melted butter. Mix well till the biscuit sticks together, or until you see that it will not just crumble off when you slice the cheesecake when its done. If it needs a little more butter, melt a bit more and add it, but make sure you don't make the biscuits greasy, it has to have a bit of crunch to it. Put the biscuit mixture into your cake tin and flatten out all over the bottom of your cake tin. Put this in the fridge to set, roughly 30 minutes.

In a bowl mix the two cheeses together. When it has all been mixed well, add the vanilla extract and mix. Then you add the cream and fold it in slowly so that you do not create any air bubbles. Once it all has been blended well, pour the mixture over the biscuit and smooth it all out. Set it back into the fridge for a minimum of one hour to set. 

When it has set, take it out and put the strawberries all over it. Make your jelly mixture now, let it cool a little bit so that its not hot, and pour as much as you want over the strawberries and set back into the fridge to set. Take out of the fridge, slowly release the spring form, and remove the cling-film. Use a knife slightly warmed up to cut the cheesecake with, this way it will be easier to cut. 

Enjoy :-)