Recipe Series: Easy Recipe for a Perfect Cheesecake

This recipe comes from one of my "teenage years" friend. She made it weekly in the summer, when strawberries were in season. Every time I stopped by to visit, I was welcomed with a generous portion of a delicious cheesecake.

I like to make this dessert for special occasions. I feel that we usually eat so many heavy foods, including desserts, especially during holidays, and everything is served so hot and steamy, that it is nice to be able to enjoy a chilled and lighter treat for a change.

Of course you can make it anytime of the year - it is fantastic for the summer time, but it tastes equally delicious in the winter time too!

This delicate, creamy, fluffy, melting in your mouth snack (with plenty of strawberries!), will be a true paradise for your palate. The recipe is simple, doesn't take much time, and most of all the result tastes great! I promise that once you try this cheesecake - you will fall in love with it!

- 6 oz digestive biscuits

- 3 oz of butter

- 2 lb of cream cheese

- 1/2 cup granulated sugar

- 3 teaspoons of gelatin

- 1/2 cup milk

- 7 oz heavy cream 30%

- 2 boxes of strawberry jello

- 1 pack of fresh strawberries (the size you see in any grocery store)

Note: Don't worry if strawberries are not in season, and not as juicy as the summer ones - they will taste great, when covered with the jello!

Boil water to make both boxes of jello. Follow directions on the package, then allow for it to cool and concentrate.

Melt butter in a pot, cool slightly. Crash the crackers, and mix them well with butter. Get a pan ready (12 inch), line it with a parchment paper, and place a thin layer of your dough. I use a glass pan for a nice presentation. Insert your pan into the freezer for about 30 minutes, while you will be preparing the cheese!

Boil milk, and while it's boiling add gelatin, stir carefully and let it cool completely. Whip heavy cream, until it gets stiff. Blend cheese with sugar, then add your gelatin-milk mixture, and finally the whipped cream. Mix it all very gently. Pour your cheese on the cake bottom you have in the freezer. Put it into the refrigerator for about an hour, to get stiff. After this time, place strawberries on top, and pour half way settled jelly.

Cool your cheesecake in the refrigerator - preferably for about 12 hours (overnight).

Enjoy your treat!