A light and tasty cheesecake which is easy to make even though its made in different sections. If you don’t like strawberries this recipe can be easily adapted to use orange jelly and mandarins or raspberry jelly and fresh raspberries, either way it tastes amazing.

100g low – fat digestive biscuits, crushed

1 medium egg white, whisked lightly

2 x sachets no – sugar strawberry jelly crystals

200g low – fat soft cheese, I used Philadelphia

200g low – fat crème fraiche

200g low – fat strawberry yogurt

300g strawberries, 100g chopped and 200g hulled and sliced in half

Method

In a bowl mis the crushed biscuits with the whisked egg white, tip the mixture into a high sided 20cm loose – bottomed round cake tin and press it down with your fingers or the back of a spoon. I could not find a tin with a loose bottom, so I decided to use a long glass dish tightly lined with cling film, which makes it easier to get the cheesecake out of the dish.

Place in the fridge for 30 minutes to set.

Make up one of the jellies using just 150ml of boiling water, and then leave to cool slightly.

Beat together the soft cheese, crème fraiche, and strawberry yogurt in a bowl until smooth, add the prepared jelly, beat together until combined. Gently stir in the chopped strawberries.

Pour the strawberry cheese mixture over the biscuit base, place the cheesecake back in the fridge to set.

Make up the other jelly with 300ml of boiling water and then make up to 450ml with cold water, leave to cool, do not place in the fridge as you do not want it to set yet.

Decorate the top of the cheesecake with the strawberry halves and pour over the cooled jelly mixture and return to the fridge for at least an hour to set.

Carefully remove the cheesecake from the tin and serve with cream or ice – cream.