Cheesecake With Jelly Topping. Make the jelly up to 300ml only. 500g cream cheese softened to room temperature.
If you need to you can freeze and thaw. Put in the fridge to cool but not begin to set 10. Remove from heat and cool to room temperature.
Put in the fridge to cool but not begin to set 10.
Melt the gelatin in a double boiler or a saucepan at low temperature with the juice of half a lemon. Whip the whipping cream. The jelly crystals powder is dissolved in 200ml of boiling water and allowed to cool until on the point of. 500g cream cheese softened to room temperature.