Strawberry & Almond Cheesecake

A simple cheesecake idea - a crunchy biscuit base with a creamy strawberry flavoured filling.

ingredients base:

• 1 packet JUVELA Gluten-Free Digestives, crushed
• 75g (3oz) butter, melted

ingredients filling:

• 1 strawberry jelly
• 250ml (1/2pt) boiling water
• 1 sachet Dream Topping
• 125ml (¼pt) cold milk
• 400g (16oz) cream cheese
• 150g (6oz) fresh strawberries

for decoration:

• 75g (3oz) toasted flaked almonds

20cm (8inch) loose bottomed cake tin

Method:

Mix together the crushed digestives and melted butter. Press into the base of the tin and chill. Dissolve the jelly in the boiling water. In a large bowl, make up the Dream Topping with the milk as directed on packet. Add the cream cheese and then whisk in the jelly until smooth.

Pour mixture onto the biscuit base. Slice the tops off the strawberries and press into the mixture. Chill until set.

To serve, remove cheesecake from the tin and sprinkle with toasted almonds.

Flavoured Variations

Chocolate Orange:

Replace strawberry jelly with orange jelly. Follow method as above. To serve, remove from the tin and decorate with mandarin orange segments or chocolate orange segments*.

Lemon & Kiwi:

Replace strawberry jelly with lemon jelly. Follow method as above. To serve, remove from the tin and decorate with slices of fresh kiwi.

Raspberry Swirl:

Replace strawberry jelly with raspberry jelly. Follow the method above and swirl 100g (4oz) crushed raspberries into the cheese mixture and chill until set. To serve, remove from the tin and decorate with fresh raspberries and whipped cream.

Chocolate Lime:

Replace strawberry jelly with lime jelly. Follow the method above and chill until set. To serve, remove from the tin and sprinkle with grated dark chocolate.