How to make strawberry jelly cheesecake (without oven)

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  1.First put the digestive biscuits in a bag or break them into fine particles in a food processor, then heat and melt the butter, pour it evenly on top, mix well and place it in a 6-inch mold (put a piece of oil paper for easy release) and press it with a spoon Place in the freezer for 1 hour

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  2. Soften the cream cheese at room temperature, add 30g of powdered sugar and stir until smooth.Add 30ml of hot water to the isinglass powder, stir evenly and pour in

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  3. Add the remaining 30g of icing sugar to the light cream and beat until it has a small curve.Add half of the whipped cream to the cream cheese and mix well.Add the remaining half and mix well.

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  4. Take out the frozen cake base and pour it into the mold gently.Refrigerate for four hours

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  5.The next step is the jam step if you don’t like strawberries.You can replace it with blueberries.Squeeze the juice of half a lemon into the strawberries or blueberries.Add an appropriate amount of sugar to adjust the acidity.Cook until thick and let it cool.Then take out the refrigerated cheesecake and pour it on top.It's ready!

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  6.This is the same step as above for blueberry