Preparation

1. Grease and line a 9” loose bottom cake tin.

2. Blitz biscuits

Instructions

1. Melt butter slowly then add the crumbled biscuits and press into the bottom of the prepared tin. Allow cooling for at least 30 minutes in the fridge

2. Scrape seeds out of the vanilla pod and add to cream cheese whisk together.

3. In a clean bowl whisk cream to soft peaks then fold into the cream cheese with 1 teaspoon of jam mix well

4. Cover the biscuits with a small amount of this cream mixture.

5. Add 1 tablespoon of jam to the cream mixture then again spoon some onto the cheesecake.

6. Repeat stage 5 until all the cream and jam mixture is in the tin (by adding the jam at different times the layers get darker as you go!)

7. Place the cheesecake in the fridge for another hour to chill and firm up.

8. Soak gelatin leaves in cold water for 5 minutes then drain and squeeze out excess water,

9. Spoon the remaining jam (should be approx. ½ the jar) into a pan add 100ml water and 50g of berries, and gently simmer for 3 minutes

10. Stir in the gelatine until dissolved and pour into a glass jug and cool for 30 minutes

11. When completely cool pour the top of the cheesecake.

12. Refrigerate until you are ready to eat and the jelly is firm to touch.

13. Decorate with the rest of the berries.