1. Crush the 200 g Tennis or Digestive biscuits in a zip bag using a rolling pin until fine but still a bit crumbly.
2. Mix the crushed biscuits with 100 g melted butter until it feels like damp sand.
3. Press the mixture firmly into a greased 20 to 23 cm round pie dish or springform tin. Use the back of a spoon or a glass to really pack it down evenly.
4. Pop it into the fridge for 15 to 20 minutes to firm up while you get on with the filling.
5. Whip the 250 ml whipping cream until stiff peaks form. Don’t overwhip or it’ll turn grainy. Set aside.
6. In a separate bowl, beat the 250 g smooth cream cheese until soft and creamy with no lumps.
7. Add the 1 tin condensed milk and beat again until smooth.
8. Pour in the 60 ml lemon juice and keep beating until the mixture thickens slightly and looks glossy.
9. Gently fold in the whipped 250 ml cream using a spatula. Be careful so you don’t knock all the air out.
10. Spoon the filling over the chilled biscuit base and smooth the top.
11. Refrigerate for at least 3 to 4 hours until properly set. If your kitchen is warm, give it a bit longer.

Topping

1. Dissolve the 80 g strawberry jelly powder in 1 cup boiling water, stirring until completely clear.
2. Let it cool fully at room temperature. It should be cool but still pourable, not starting to set.
3. Carefully spoon the cooled jelly over the set cheesecake. Don’t rush, or it can melt into the filling.
4. Return to the fridge for another 1 to 2 hours until the jelly is set.
5. Top with whipped cream, fresh strawberries, and a light dusting of icing sugar if you like.
6. Slice with a warm knife for cleaner cuts.

Tips and Tricks

1. A quick chill for the base helps it hold together better when slicing. Also, lining the tin with parchment makes removing it way easier.
2. Making the Jelly: Aim for room temperature, not warm to the touch.
3. If you’ve had runny no-bake cheesecakes before, remember the lemon juice is key here; it helps firm things up with the condensed milk and cream cheese.
4. Can I freeze it to speed things up? Not ideal, it can affect texture.
5. Can I skip the jelly? Yes, just top with fresh strawberries instead.
6. What size dish works best? Around 20 to 23 cm gives a good thickness