Strawberry Cheesecake

Strawberry Cheesecake. This cheesecake is so easy to make. You don't even have to make a crust! It has a very subtle almond flavor, and the baked-on sour cream topping makes it so much more rich and creamy! Garnish with sliced sweetened fresh strawberries

What do you need:
Base

Ingredients Strawberry Cheesecake

• 400g digestive biscuits Jacob packet
• 150 g / 5 oz butter, melted

Filling

• 200 g cream cheese tub
• 135g package Strawberry Jelly
• 3 tablespoons water
• 125g / 4oz Fruitfield strawberry jam
• Cream 500ml carton
• A few drops of strawberry essence Goodall

To decorate

• fresh strawberries
• 150ml cream carton, whipped (optional)

How:
Place a 23cm / 9 "spring form tin on a serving plate.
Break the biscuits in a plastic bag with a roller or in a food processor until fine crumbs.

Pour the melted butter and mix well. Click on the can. Allow to relax.
Meanwhile, break jelly and place in a bowl, add water and slowly melt over low heat. Let cool.
Put the cream cheese and strawberry jam in a large bowl and beat well.
Add the cream and beat until still quite lose consistency.
Finally, fold into the molten gelatin in a semi until whipped state. Pour over the biscuit base.

Transfer to refrigerator and let preferably solidify overnight.
Remove the ring around the sides of the cheesecake and garnish with freshly cut strawberries.
If you like, whipped cream can be piped around the edge of the cheesecake. Enjoy!