STRAWBERRY LAYER CHEESECAKE

A delicate dessert loved by all. With a buttery chocolate biscuit base, creamy filling and a bright jelly topping. Something sweet to satisfy those taste buds.

Ingredients

1 ¾ cups allergy-free, digestive biscuits

1 tablespoon allergy-free, cocoa, sifted

100 g unsalted allergy-free, butter, melted

 

Filling:

100 ml boiling water

1 tablespoon gelatine

200g white chocolate

2 tubs Tofutti (better than cream cheese)

 

Topping:

1 x 85 g packet strawberry jelly

2 cups boiling water

 

Method



1. Grease a 22cm springform cake tin.
2. Place the biscuits and cocoa in a food processor and process until fine crumbs. Add the butter and pulse to combine.
3. Press mixture into the base of the cake tin, chill while you make the filling.
4. To make the filling, pour water over gelatine, dissolve and set aside to cool.
5. Melt chocolate in a small saucepan over low heat. Remove from heat.
6. In a small bowl whisk cream cheese until soft and creamy.
7. Pour cream cheese and gelatine into the chocolate mixture, whisk until combined.
8. Pour the filling over biscuit base and gently tap tin to dispel any air pockets. Cover in plastic wrap and chill for 2 hours until set.
9. To make topping dissolve jelly with boiling water. Once dissolved cool completely, then place in the fridge until just starting to thicken. Pour jelly over the cheesecake, then return to the fridge for several hours until the top has completely set.

Tips

Be sure to add topping only when filling is set or two layers will merge.

Keep refrigerated, keeping time 3 days.

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