Strawberry Jelly Hearts Ingredients: For the crust 300g digestive biscuits 150g melted butter

For the cheesecake layer 500g cream cheese (placed in room temperature for 2 to 3 hours to soften) 1 & 1/2 tablespoons gelatin powder 1 & 1/4 cups boiling water 2/3 cups sugar 1 teaspoon vanilla extract About 10 to 12 strawberries

For the jelly layer 160g strawberry flavoured jelly 1 & 1/2 cups boiling water 1 & 1/2 cups cold water

Makes 20 to 24 jelly hearts. They are not difficult to make and are non-bake, so all you need is a whisk and the fridge.

Method Place 150g of butter in a oven proof bowl. Cover the bowl loosely with cling film wrap or use a microwave oven food cover. Microwave for 30 to 40 seconds at high till butter is melted.

Dip a brush into the melted butter and butter a large rectangular pan generously.

Note: You can line the pan with a large piece baking paper. This will make removal of the jelly hearts from the pan alot easier. And you wouldnt have to worry about the crust sticking to the base of the pan. If you line the pan with baking paper, butter the baking paper all over as well.

Use digestive biscuits for the base. Place 300g of digestive biscuits in a food processor. Process till they become fine crumbs. Place the crumbs in a large bowl and add the melted butter. Stir well to combine. Place the biscuits-butter mixture in the pan. Using a potato masher or a large glass with a flat surface, pack the mixture tightly into the pan. Once the crust is made, place the pan in the fridge and chill until ready to use. Add 1 & 1/2 tablespoons of gelatin powder in a bowl. Use the right amount of gelatin, else the cheese layer wont set. Add 1 & 1/4 cups of boiling water to the gelatin powder. Stir well till all the gelatin has dissolved. Set aside to cool. Place 500g of cream cheese in a large mixing bowl. Add 2/3 cups of sugar. Using an electric whisk, combine the cheese and sugar. The cream cheese must be soft otherwise it will be very hard to mix here. Whisk till the mixture is light and fluffy. Add 1 teaspoon of vanilla extract to the cream cheese mixture. Add the cooled gelatin mixture a little at a time. Whisk well to combine. The finished mixture should be a runny smooth liquid. Like a milkshake. If there are lumps, run the mixture through a sieve.

Remove the pan from the fridge. Using a fork, prick holes all over the biscuit base. Pour the cream cheese mixture on to the biscuit base. Cut the strawberries into halves. Then at the top of the strawberries, slice off the white tops with the leaves and cut a deep V in the centre. Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently. If the strawberries dont sink in, they will float up in the jelly layer later. Space the strawberries apart. Place the pan in the fridge. Chill for at least 4 hours or overnight. If the cheese layer is not well chilled, the cheese will disintegrate when the jelly layer is added. Use strawberry jelly powder/jello to make the top layer. Place 160g strawberry jelly powder/jello in a bowl. Add 1 & 1/2 cups of boiling water. Whisk well till jelly powder has dissolved. Add 1 & 1/2 cups of COLD water. Mix well. Ensure that the jelly-water mixture has cooled. If the mixture is still hot, it will melt the cheese layer and cause bits of cheese to float in the jelly layer. Gently pour the cooled mixture over the cream cheese layer. Pour enough jelly to cover the strawberries. Chill for at least 4 hours.