Jellycake cheesecake

Base........

• 2 pkt superwine biscuits
• 125grams butter

Line a roasting dish (or similar sized plastic container) with gladwrap

Melt butter in saucepan, add crushed biscuits, mix well and spread evenly in container. Place in fridge to set.

Filling........

• 1 tin highlander condensed milk
• 1/2 cup lemon juice
• 1 cup hot water
• 1 heaped tablespoon gelatine

Dissolve gelatine in 1 cup of hot water; allow to cool and then mix with lemon juice and stir into condensed milk
Leave standing to thicken; and then pour very gently over the base so as not to disturb the base

Allow to set before making topping

Topping.........

• 1 raspberry jelly
• 1 cup hot water

Dissolve jelly in 1 cup of hot water

Put in fridge until just about set then spoon gently over cheese cake and return to fridge to set

Best made the day before required.

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