160g plain sweet almond or hazelnut biscuits (use normal digestive biscuits if you do not have any special dietary needs)
60g butter, melted
250g of cream cheese, softened
300ml thickened cream
75g caster sugar
1 Tbs of lemon juice
3 tsp gelatine
228g of Isabel’s spreadable Guava or Cashew fruit jam
1 Process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined.
Using a spoon, press the crumb mixture evenly over a base of 21cm spring form tin, cover and place in the fridge for about 30 minutes or until firm.
2 Beat the cheese, sugar and lemon juice in a bowl with an electric mixer until smooth.
3 Sprinkle the gelatine over the water in heatproof bowl, stand over a sauce pan of simmering water. Stir until the gelatine has dissolved, let it cool for 5 minutes.
4 Whip the cream until soft peak; fold in the cheese mixture and the gelatine.
5 Spoon the cheesecake mixture evenly into the tin and refrigerate for about 3 hours. Spread the Isabel’s Guava or Cashew fruit jam over the top and refrigerate over night.
For more information, please click here