Berries Jelly Cheesecake

Instructions

1. Put the digestive biscuits into a sealed bag and crush into fine crumbs.
2. Melt the low fat spread in the microwave for a few seconds.
3. Mix the melted spread with the biscuit crumbs and press into the base of a lined tin.
4. In a bowl, whisk together the yogurt, soft cheese, vanilla extract and sweetener until smooth.
5. Soak 6 gelatine leaves in cold water for 5 minutes.
6. Warm a little of the yogurt gently in a saucepan over medium heat — do not boil.
7. Squeeze the water from the gelatine leaves and whisk them into the warmed yogurt until dissolved.
8. Pour the yogurt and gelatine mixture into the cheesecake filling and whisk until smooth.
9. Pour the cheesecake mixture onto the biscuit base.
10. Press 150g of the blueberries into the cheesecake mixture.
11. Chill in the fridge for 4 hours.
12. Mix the boiling water with another 6 soaked and squeezed gelatine leaves, sweetener and the sugar-free jelly crystals.
13. Add the cold water to cool the jelly mixture slightly.
14. Pour the cooled jelly mixture over the cheesecake and top with the remaining blueberries.
15. Chill again for 2–4 hours or overnight until fully set.