No Bake Cheesecake | Raspberry Jelly

INGREDIENTS:
Cheseecake

• Biscuits 200g
• 100g melted butter
• 400g cream cheese
• 250 mascarpone
• 200g condensed milk
• 1/4 cup powdered sugar
• 1/4 tsp vanilla extract
• 1 tbsp lemon juice
• 7g gelatine
• 3 tbsp water

Raspberry Jelly

• 150g raspberry
• 1 cup water
• 1/2 cup sugar
• 7g gelatine
• 3 tbsp water
• 250g strawberry

DIRECTIONS:

1. In a bowl break biscuits into small pieces the with a pestle mash all the biscuits in a fine crumbs.
2. Next add in melted butter and mix well.
3. Transfer in a pan with removable base and press down in the bottom of the pan.
4. Make sure it's properly level.
5. Let set in the fridge to cool.
6. In a big bowl combine together cream cheese, mascarpone, condensed milk, powdered sugar, lemon juice and vanilla essence. Mix well with a whisk until smooth.
7. In a separete small bowl combine together gelatine and cold water then mix well. 
8. Microwave for 30 seconds or until gelatine is fully melted.
9. Next combine gelatine mixture in the cheesecake mixture and whisk well.
10. Place this cheesecake mixture in the chilled cheesecake/biscuit base. Spread evenly and make sure its properly levelled. 
11. Return bake in the fridge to set.
12. Meanwhile prepare the raspeberry jelly. 
13. In a sauce pot over high heat put fresh raspberries and water.
14. When it starts boiling, turn down the heat to a simmer.
15. Skim off any foam and let it simmer for 20 minutes.
16. After 20 minutes, turn off the heat and strain it through a fine mesh strainer.
17. Reheat the juices to a simmer and add in the sugar
18. Stir occasionally until all the sugar has dissolved, around 5 minutes.
19. Meanwhile in a small bowl combine gelatine and water let set for 2 minutes then add it to the raspberry syrup. 
20. Bring mixture to a boil then remove from heat.
21. Let syrup cool before placking on top of the cheesecake.
22. Take fresh strawberries and cut the stem of. Then cut strawberries lengthwise into tiny slices.
23. Decorate the chilled cheesecake with strawberry slices. 
24. Next spoon raspberry jelly on top making sure all the strawberries are fully covered.
25. Return cheesecake in the fridge and let set for at least 24 hours or more.
26. After 24 hours run sharp knife on the side of the cheesecake. Carefully remove the side of the pan from the bottom of the pan.
27. Enjoy and serve immediately.
28. Cheesecake will last a week or two in the fridge.