That recipe sounds interesting. I’ve never heard of one made with jelly crystals before!

Strawberry Cheesecake
250 g biscuits crushed
125 g butter melted

Filling
85 g jelly crystals
2 tsp gelatine powder
1 cup boiling water
175 mls evaporated milk
250 g cream cheese
2/3 cup sugar
1/2 cup fresh strawberries
1 punnet fresh strawberries optional

Method

STEP 1
Mix biscuit crumbs and butter.

STEP 2
Line the base and sides of a large cheesecake pan with crumb mixture. Refrigerate until set.

STEP 3
Combine jelly crystals, gelatine and boiling water and mix well. Place in fridge.

STEP 4
Beat cream cheese and sugar until smooth. Add strawberry puree and strawberry jelly mixture. Mix well.

STEP 5
In a clean bowl, beat milk until thick. Add jelly mixture and cream cheese, and combine well.

STEP 6
Pour mixture into biscuit base and place in fridge to set.

STEP 7
When firm, gently top with fresh strawberries.

 Notes

I use Carnation evaporated milk. Use Marie biscuits and strawberry jelly crystals.

Thanks Bec_Cook, I have been promising to do this so will try this coming week.
Wish me luck that it works.

Sorry, I’ve only just seen replies to this :/ I start with a tablespoon of milk and add more if it seems like it needs it for consistency. Hope that helps!

Interesting question – pretty keen on cheesecake. Would like to know how much milk too?

How much milk is used in your recipe? – it seems to not be included in the ingredients.
But thanks for your post – I’ll try it soon.

Assuming you have made a cheesecake before, for the mix you’ll need:
1 packet jelly (strawberry and lemon work particularly well, but you can use any)
150 ml boiling water
2 Philly cream cheese packets
150 g caster sugar
100 ml whipping cream.

Melt jelly crystals with the boiling water and leave to cool to room temperature. Put the cream cheese into a mixing bowl and beat it until smooth and lump-free. Beat in the caster sugar, then gradually add the milk and cooled jelly, beating as you go. Then add the cream, pour onto the base and chill to set.

Makes a somewhat ‘airy’ cheesecake, so if you prefer a denser mix, use less water when dissolving the jelly.