Cream and Jelly Cheesecake Without Cheese

Ingredients

• 2 packets plain biscuits
• 2 tablespoons butter
• 1 liter milk or 4 cups
• 5 tablespoons coarse semolina
• 4 tablespoons cornstarch
• 1 cup sugar
• 1 packet jelly
• Also from Alisar, try making Date Fingers

Method

1. In an electric food processor, grind the biscuits, then add room-temperature butter and rub them by hand until the mixture becomes sandy.
2. Spread the first layer in the cheesecake pan and press it firmly by hand.
3. Meanwhile, mix the liquid milk with semolina, starch, and sugar and put them in a pot on the stove until they thicken.
4. Pour them over the biscuits and let them cool at room temperature.
5. After the cream has completely cooled, prepare the jelly according to the instructions on the package.
6. Pour the jelly over the cream provided the cream is cold, and pour the jelly slowly so that it does not penetrate the cream layer.
7. Leave the cream-and-jelly cheesecake in the refrigerator for several hours until it is completely chilled.
8. Also from Elissar, try making date fingers