This chilled cheesecake incorporated black berry jam and served with a portion of blackberry jam.
Using a recipe I learnt from a cooking session I adjusted it to make this
A loaf tin
Aluminum foil to line n drape over the tin
Mcvities Digestive biscuits 8 pcs crushed to very fine
100 gm unsalted butter melted
1 teaspoon of brown sugar
350 gm of Kraft Philadephia cream cheese softened = 1.5 packets
1 tablespoon gelatin
3 tablespoon hot water
Blackberry jam about 100 gm warmed in microwave for 20 seconds
Extra jam for topping
Chocolate chips ( up to your liking - 2 fistfuls)
Extra chips for topping
Bulla thickened cream to whip 100 gm
1/2 tsp vanilla essence
Line the loaf tin so that you can remove the cheesecake for serving
Prepare the biscuit base
Melt the butter I used microwave to help
Takes about 30 seconds
Crush the biscuits in a ziplock bag
Add in the brown sugar n mix
Add in the butter n mix
Pour into the base of prepared loaf tin n use the back of a large spoon to compress the base
Chill in fridge for 30 minutes
Mix gelatin n hot water n small bowl n set aside.
If the creamcheese has softened, cut into pcs into a mixing bowl.
Use an electric beater to beat it till more creamy.
Add in the blackberry jam (watery look after warming) n vanilla essence. Mix well.
Add in the gelatin n mix well.
Add in the chocolate chips n mix well.
Wash the beaters n use clean beaters to whip up the thickened cream
Fold in this into the cream cheese mix
Pour the mix on top of the biscuit base already firmed up by now n level it.
Scatter more chocolate chips.
Chill for 3 hours . Lift up using the foil n cut into squares to serve. Put some blackberry jam (warmed to watery n cool before use) on it before serving.