This isn’t actual cooking; it’s just assembly. Extremely delicious.
In a small bowl, mix together:
1 packet of crushed biscuits (e.g. arrowroots, gingernuts, chocolate chip biscuits if you’re feeling decadent . . . )
100 grams of butter, melted
Line a round cake tin with baking paper, cover the bottom with the crumb mixture, press it down and sling the tin into the freezer to set while you go on with the filling.
For the filling, mix together:
1 tin (395 grams) of sweetened condensed milk
250 grams of cream cheese
1 packet of boysenberry jelly crystals dissolved in ⅔ cup of boiling water
Once the mixture is smooth and pink and beautiful, fold in:
300 millilitres of cream, whipped
Retrieve the base from the freezer and pour the filling over the top. Return to the fridge for a couple of hours to set.
For extra impressiveness, mix in a small saucepan:
1 tin (425 grams, or thereabouts) of boysenberries
2 tablespoons of cornflour mixed to a paste with a little water
1 tablespoon of icing sugar
Bring to the boil on the stovetop and cook, stirring, for a few minutes until the mixture thickens to a custard-ish consistency. Cool to room temperature before spreading on top of the cheesecake.
NB: You can make endless variations of this cheesecake: different flavours of jelly – or ½ cup of lemon juice and 3 teaspoons of gelatine dissolved in a little boiling water instead of shop-bought jelly crystals (this is particularly good, if you have enough lemons); different sorts of biscuits for the base; chopped-up chocolate bars or broken biscuits stirred through the filling; chocolate shavings and fresh berries piled artistically on top . . .