Sumptuous cheesecake sw

1. Method
1. Line an 8” (removable base) cake tin with baking parchment.

2. Bind together all of the base ingredients and spread over the lined base (it doesn’t matter if the base isn’t totally covered or there are any gaps in it) and bake for 15 minutes at 190C / 350F / Gas Mark 5. Remove from the oven and set aside to cool.

3. Make up the jellies using no more than the ½ pint of boiling water. Set aside to cool but do not allow to set.

4. Blend the rest of the filling ingredients together using as much or as little sweetener to your own taste, then refrigerate.

5. When the jellies are cool, blend in with the cheese mixture and pour on top of the cooled base. Return to the fridge and leave for at least two hours.

6. Once chilled, decorate with fruit of your own choice.

Note: frozen summer fruits are best if you want the finished cheesecake to have a nice pink top. Place the frozen fruits on a plate in a single layer, sprinkle with plenty of sweetener & then leave to defrost. Once thawed, arrange the fruit around the top of the cheesecake and then pour the juice over, gently rocking the cheesecake so that the juice coats it all.