Rose tea cheesecake

Preparation

• Cake Base:
  
  1. cut the sponge cake in half
  2. spread strawberry jam on
  3. put it back to the cake tin
  
  For the Filling:
  
  1. Cream the cheese with sugar. Beat well
  2. Dissolve the gelatine with water
  3. Pour tea into cheese mixture
  4. Add the gelatin water
  5. Whipped the cream until stiff
  6. Fold-in the whipped cream, pour into the cake tin & chill for at least 2 hour