Bramasole

Lemon jelly cheesecake

½ packet of vanilla wine biscuits
80g butter
300ml cream
1 lemon jelly
1 c of boiling water
250g cream cheese
2 tbsp sugar

Make a biscuit crust by crushing the biscuits fairly finely and mixing in the melted butter. Press this LIGHTLY into a baking-paper-lined ring tin with a removable base.
Dissolve the jelly in the cup of boiling water. Whip the cream till it forms soft peaks. Place the cream cheese and sugar in a large bowl. Whisk in the jelly and continue whisking until totally smooth. Fold through the whipped cream and combine. Pour immediately over the biscuit base and place in the fridge. Chill for a couple of hours (or overnight) until firm and set. Run a hot knife around the tin and release the sides.
Serves 8
This next recipe is one I have made many times and just can’t stop eating. It will serve 12 people and tastes incredibly good. A recipe from the late Digby Law, this is so light that it quivers when sliced and should come with a health warning.