Polish Cheese Cake 400 to 500gm Neufchatel Cream Cheese or Philadelphia Cream Cheese 2 Polish jellies 2 tablespoon sugar

Dissolve each jelly in 400ml of water and let cool down. Put ½ cup of the jelly liquid into the fridge to set.This can be cubed and folded into the cream cheese to give added visual presentation.Mix cream cheese with leftover liquid jelly and sugar, gently fold in cubed jelly.Using a spring tin lined with glad bake, base and sides.Place fruit of your choice in the bottomPour cream cheese mixture over the fruit and set in fridge.When set turn upside down onto serving plate, carefully remove spring tin. Enjoy……………..