Mrs. Madden’s easy-peasy Lemon Jelly Cheesecake!

Ingredients

• 250g (9oz) digestive biscuits
• 125g (4oz) butter
• 135g packet of lemon jelly
• 1 tablespoon of clear honey
• 300ml of double cream
• 200g (7oz) cream cheese (I use Philadelphia)

Method

1. Put the biscuits into a clean plastic bag.  Seal the bag with an elastic band.  Roll a rolling pin over the biscuits to crush them (or put the biscuits in a mixing bowl and crush them with your clean hands – that’s what I do).
2. Melt the butter in a saucepan over a low heat.  Pour the biscuit crumbs from the bag or bowl and mix them with the butter.
3. Grease the inside of a circular cake tin, with a push out base, with some butter.  Spread the crumbs over the bottom.  Press them to make a firm base.
4. Put the base into a fridge to chill.  Break the jelly into cubes.  Put them into a measuring jug.
5. Warm a tablespoon under the hot tap and add one tablespoon of honey to the jelly cubes.
6. Pour 300ml (1/2 pint) of boiling water into the jug.  Stir the mixture well, until the jelly dissolves.
7. Meanwhile, put the cream cheese and cream into a large bowl.  Use a spoon to beat the mixture until it is smooth.
8. Add the jelly mixture to the bowl and beat it hard with a whisk to mix it well.  If you use an electric whisk, put a tea towel around the bowl and whisk to prevent it ending up all over the kitchen.
9. Pour the creamy mixture into the cake tin.  Put it carefully into the fridge and leave it for about four hours to set.
10. When the cheesecake is firm, lift it onto a can.  Carefully press down on the sides of the cake tin to loosen the base.
11. You can leave the cheesecake on the tin’s base or you can transfer it, carefully, onto a plate using a spatula to loosen the cake from the base.  Put the cheesecake into a fridge until you are ready to eat it.