Ingredients: 1 packet tennis biscuits 50g butter, melted 1 box lemon jelly 200ml boiling water 1 tub Lancewood plain cream cheese Icing sugar to taste 125ml fresh cream 1 box cherry jelly 200ml boiling water fresh cherries or snap dragon flowers to decorate
Crush biscuits, mix in butter, pat into springform tin or in dessert cups. Whip cream stiff with icing sugar to taste. Whip cream cheese till smooth. Dissolve the lemon jelly in the boiling water and cool until on the point of setting. Gradually whisk the cooled jelly into the cream cheese. Gently fold whipped cream into cream cheese mixture. Pour over the crumb base and chill for 2 hours until set. Dissolve the cherry jelly in the boiling water and cool until on the point of setting. Pour over cheesecake. Place back in fridge to chill for 2 hours until set. Decorate with cherries/flowers before serving.