Sufficient
to fill a 9in/23cm round tin, and measurements
given should be used as rough guides only!
To make biscuit base
Turn
250g McVitie’s digestives into fine crumbs
Melt
a large lump of butter and add to the biscuit crumbs
Add
a level spoonsful of cocoa powder to the biscuit crumbs
Mix
the biscuit crumbs, butter and cocoa powder thoroughly
Line
the bottom and sides of a round tin with grease-proof paper (or Bake-O-Glide,
magic stuff, re-usable)
Transfer
the biscuit base mixture to the lined tin, and press into shape
Bake
the base blind in the oven at 110°C
for 30min
Remove
base from oven and allow to cool completely
To make Cheesecake filling
Mix
the following together until smooth
1
x
300g tub of normal Philadelphia cream cheese
2
x
200g tubs of Extra Light Philadelphia cream cheese
Half
a 400g tin of sweetened condensed ilk
Add
the juice of 1.5 lemons to the cream cheese mixture and mix well until smooth
Spread
the cheese mixture onto the cooled biscuit base and transfer to a fridge and
chill overnight
To make jelly layer (about 1
pint/568ml)
Melt
a packet of jelly of choice in half the quantity of hot water
Make
up to 1 pint/568ml with purée fruit of choice (should be same as the jelly, for
lemon flavour, add the juice of 2 lemons and make up to volume with water)
Allow
the jelly mixture to cool before adding it to the top of the cheese layer
Return
the cheesecake to the fridge and allow to chill until the jelly layer is set
A
MINI is not just a car - it is a way of life!