Lemon and Strawberry Layered Cheesecake

To prepare the crust, in a food processor grind the digestive biscuits to a fine powder form and add the powdered sugar and melted butter, mix it well together.

Take an individual serving glass/bowl, press the biscuit crust evenly into the bottom and refrigerate it till the next layer is ready.

For the lemon cheesecake layer, with the help of the whisk/blender, mix the cream cheese with sugar, lemon juice and lemon zest. In a separate bowl, whip the heavy cream till stiff peaks form.

Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Allow it to sit for about 1 to 2 minutes and add it to the cheesecake batter. Gently fold the whipped cream into the cheesecake batter just until all is combined well.

Pour the cheesecake into the prepared serving glass/bowl. Let it sit, uncovered, in the refrigerator for about 2 hours or until the next layer is ready.

To prepare the Strawberry cheesecake layer, with the help of a whisk/blender, mix the 1 pound of cream cheese with 1/4 cup of sugar. Add the vanilla extract, then add the strawberry topping, except the 3/4 cup you have reserved for the top layer.

In a separate bowl, whip the 1/2 cup of heavy cream till stiff peaks form. Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Allow it to sit for about 1 to 2 minutes, then add it to the cheesecake batter.

Gently fold the whipped cream into the cheesecake batter just until all is combined together. Pour the cheesecake into the prepared serving glass/bowl. Let it sit, uncovered, in the refrigerator for about 2 hours.

To prepare the Strawberry topping, in a saucepan add the 1 cup of strawberries, sugar, vanilla extract and 2 tablespoons of water. Cook over medium heat until the strawberries are quite soft.

Use a blender to puree the strawberries, sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Allow it to sit for about 1 to 2 minutes.

Transfer the gelatin to the strawberries and gently cook it over a low heat, whisk just until the gelatin is completely dissolved. Remove it from the heat.

Pour the strawberry topping into the prepared serving glass/bowl where already all 3 layers of cheesecake are set. Let it sit, uncovered, in the refrigerator for about 2 hours.

Serve it with fresh fruits as a garnish.