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Gail’s Fridge strawberry cheese cake with fresh strawberries and strawberry jelly

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100g melted butter
1 pkt Tennis Biscuits crushed
Mix together the above and use as a base

250g smooth cottage cheese
1 can condensed milk
75 ml fresh lemon juice –
1 tsp vanilla essence
3 teaspoon gelatine or 2 tsp ghas powder- whichever one you prefer
1 cup cold water
250 ml fresh cream – whipped

If making individual cheesecakes in pudding moUlds or foil containers then use this process.
Process biscuits until fine. Add melted butter. Press biscuit into mould or mini foil containers and refrigerate for 20 minutes until firm.
Combine cottage cheese, condense milk, lemon juice and vanilla essence together in a bowl and whisk until smooth.
Boil together the gelatin/ghus powder in 1 cup water, until dissolved. Cool slightly.
Add to cream cheese mix and mix well. Lastly fold whipped cream into mix. Pour over chilled biscuits and chill until set.
Decorate with fresh strawberries and strawberry jelly
Add one cup boil water to jelly off and add to set cheesecake

*****Note: If preparing in a Tupperware Jello mould that you are going to invert then reverse the above method that you would follow for the individual cheesecakes.
Follow basic recipe as is given above, grease your mould well, place your strawberries on the bottom, then make up 1 pkt strawberry jelly dissolved in 1 cup boiling water, gently pour over strawberries and let set in fridge, when set, top that with the cream cheese filling, let that set and when set add the crushed biscuit base, gently pressing the biscuits on top of the cream cheese filling, leave to set further for a few hours but preferably overnight.
When the mould is inverted, the strawberries and jelly are on the top of the cheesecake and the biscuits are at the bottom

Acknowledgements – Feriel Sonday
Prepared, tried and tested by:Gail Haselsteiner

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