How to make
In a cake tin with a removable bottom, crush the biscuits into small pieces. Melt the butter in a water bath and pour it over them. Using a spoon, press them down nicely to form the cheesecake base. When you are ready, put the cake tin in the refrigerator.
In a deep bowl, using a mixer, beat the cream cheese and sugar.
In a separate bowl, beat the liquid confectionery cream with a mixer, until a white smooth mixture is obtained. Then add it with a spatula to the cream cheese mixture, by stirring gently in one direction only.
Take out the biscuit base from the refrigerator. Pour the cream over it and place the cheesecake back into the fridge for 15 minutes.
Once it has cooled and the cream has started to thicken, arrange the strawberries from the jam on it.
Your cheesecake with cream cheese without gelatin is left in the refrigerator for 1 night before consumption. Enjoy!
