Make you next dinner party stress free by planning ahead. Cheesecakes can be prepared weeks ahead and left in the freezer, pull them out the morning that you need them, decorate and defrost in the fridge. You can even make individual sized ones using fancy cupcake wrappers in a muffin tin. Just defrost one for each guest and save the rest for another night.
cheesecake base:
1 cup (100g) biscuit crumbs of your choice – take a wander down the biscuit isle and choose something that will compliment your filling.
50g melted butter
For an elegant looking cheesecake choose a taller skinnier container rather than one that is wide and flat.
You can use a plastic container. Line the sides and base of your container with baking paper. Combine crumbs and butter, press into base to form a flat layer and put in the freezer.
cheesecake filling:
2 tablespoons gelatine dissolved in 1/3 cup water
3x 250g cream cheese – leave out of the fridge to soften while you make the base
1 cup sugar
3/4 cup milk
3/4 cup cream (whipped to soft peaks)
Flavouring of choice eg: a packet of crushed oreos, chopped up mars bars, frozen berries and a tablespoon 0f lemon juice…
Sprinkle the gelatin over cold water, stir and leave to stand.
Beat cream cheese and sugar until smooth. Slowly heat the softened gelatine in the microwave until it is a smooth liquid (if you overheat it will overflow so do 20secs at a time or use a large bowl).
Add this to the cream cheese and beat. Then add the milk and beat some more.
Using a large spoon fold in the flavouring of your choice. 
Then fold in the cream.
Pour over the base and level the top. Chill in the freezer until frozen. Tip out, peel off baking paper. Place on a plate and decorate, defrost in the fridge before serving. See previous post for instructions on making the chocolate decorations pictured.
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