JEWEL CHEESECAKE RECIPES

Steps:

• Heat oven to 325°F. Wrap outside of 9- to 10-inch springform pan with aluminum foil. Lightly grease inside of pan.
• Combine graham cracker crumbs, butter and sugar in bowl; mix well. Press mixture onto bottom and up sides of prepared pan. Set aside.
• Combine 3 (8-ounce) packages cream cheese, sugar and lemon zest in bowl. Beat at medium speed until very creamy. Add 1 egg at a time, beating at low speed after each addition just until blended. Pour mixture over crust. Drop 1 cup lemon pie filling by tablespoonfuls over mixture. Gently swirl with knife.
• Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 60-70 minutes or until edges are golden brown and center is just set. Cool 5 minutes.
• Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely in pan 4 hours. Remove sides of pan.
• Beat whipping cream in bowl until stiff peaks form; set aside. Combine 3-ounces cream cheese, powdered sugar and remaining pie filling in another bowl. Beat at medium speed until creamy. Gently stir in whipped cream. Spread over top of cooled cheesecake. Refrigerate at least 4 hours until chilled.
• Garnish with lemon jelly candy slices, raspberries and mint leaves just before serving, if desired.

Steps:

• Base:.
• First up, make sure you have a spring-form cake tin! If not, you could line a tin with glad wrap to make it easy to get out again.
• Grease the spring-form pan, either with butter or spray oil, this bit is up to you.
• Crush up the biscuits until they are crumbly.
• Take the sweetened condensed milk, pour out one cup measurement from this, then add the REMAINDER to the biscuit crumbs.
• Add the melted butter to the biscuit crumbs, then mix until blended through. Add the sugar and continue mixing until the mixture holds it's shape when you squeeze it.
• Pour the base mixture into the pan and press it firmly, making sure it is as even as possible.
• Filling:.
• Whip the cream until you get soft peaks, then set aside.
• Beat all other fillings until smooth, then fold in the cream.
• Pour into base then freeze for 2 hours, more if you have the time.
• Icing:.
• Melt the jam over low heat and gradually stir in the sugar, making sure you don't get lumps. Check the taste as you go.
• Let cool slighly then pour onto the cake and then sprinkle with the garnishes.
• Freeze until ready to eat, taking out 5-10 mins prior to eating, giving it time to thaw.