Jello (Gello) Cheesecake

Ingredients

• Layer One:
• 2 packs large Digestive biscuits
• large pan greased with butter
• Layer Two:
• one medium carton whipping cream
• half of a large can sweetened condensed milk
• 6 Kiri cheese portions
• one 250 ml tub Qeemr cream
• one sachet gelatin
• Layer Three:
• 2 packs Jello or jelly
• Recipe and method for Jello (Gello) Cheesecake from a friend and cook on the Sho Tabkhin Al-Youm website:
• Rana Atoui
• Click on Rana's name to visit her page on our site and see all her delicious recipes
• For more wonderful cheesecake recipes here's the link: Chocolate Cheesecake

Method

1. We begin preparing the first layer... crush the biscuits with the butter then press them into the cheesecake pan
2. Place the pan in the oven for five minutes until it firms up, then set it aside
3. Prepare the second layer... dissolve the gelatin in a little hot water
4. In another bowl, whip the cream until frothy, then add the dissolved gelatin and the remaining ingredients... and beat well
5. When the cream mixture is uniform, spread it over the biscuit layer and place the pan in the refrigerator until it sets well
6. Meanwhile, prepare the Jello... use only half the amount of water specified on the Jello package
7. Pour the Jello over the cheesecake and leave it in the refrigerator for no less than three or four hours... the longer you leave it, the better the taste because the cheesecake will set more firmly and its chill will be more refreshing