First, blitz your plain biscuits in a food processor until they’re like fine sand. Mix in the melted butter, then pour it into a lined slice tin and press down firmly. Pop it into the fridge to chill.

Next, make your jelly following the packet instructions and leave it to cool at room temperature (not in the fridge just yet!).

In a small bowl, stir together the gelatin and boiling water. If it’s not dissolving, give it a 10-second zap in the microwave.

Grab your mixer and blend the cream cheese, condensed milk, lemon juice, and zest until smooth. Add the gelatin mixture and give it another whizz.

Pour this creamy cheesecake mix over the biscuit base, smooth it out, and pop it in the fridge to set for about an hour.

Once firm, slowly pour the cooled jelly over the cheesecake layer and slide it back into the fridge until the jelly is fully set.