Delicious Cheesecake with Sour Cream Jelly and Strawberries

To start, crush the digestive biscuits using a food processor or place them in a sealed bag and use a rolling pin to crush them finely. This will be the base of your cheesecake.

Melt the unsalted butter in a saucepan or microwave, then mix it thoroughly with the crushed biscuits. Ensure all crumbs are coated with butter to create a good binding.

Press the mixture evenly into the bottom of a springform pan to form the crust. Make it compact by pressing firmly. Place it in the refrigerator to set while you prepare the filling.

In a large mixing bowl, combine the cream cheese and powdered sugar. Use an electric mixer to blend them until smooth and creamy. Make sure there are no lumps.

Next, add the sour cream, vanilla extract, and lemon juice. Mix again until fully incorporated and the mixture is fluffy and light.

Once the filling is ready, pour it over the chilled crust. Use a spatula to spread it evenly and smooth the top. Return the pan to the fridge to let it set for at least 4 hours, or overnight for the best results.

While the cheesecake is setting, prepare your jelly topping. Start by washing and slicing the fresh strawberries. Set them aside for decoration.

In a saucepan, combine the jelly with water and heat gently until dissolved. Allow it to cool slightly, but not too long, as it needs to be pourable.

Once the cheesecake has set, carefully pour the jelly over the top. Place the sliced strawberries on top of the jelly. Return the cheesecake to the fridge to allow the jelly to set completely for an additional 1-2 hours.

After the jelly has set, your cheesecake is ready to serve! Remove it from the springform pan carefully.

Slice it into wedges, and enjoy the balance of creamy cheesecake with the fruity jelly topping. This is a dessert that will impress your family and friends!