Jelly Cheesecake

//Jelly Cheesecake

A massive hit! Great to bring along to BBQs or as a dessert when guests pop over for dinner.

You can vary the falour of the jelly used for the topping.

My other cheesecakes:

 

Original recipe that I’ve tweaked.

 

Jelly Cheesecake
Serves 8
Print
Prep Time
30 min
Cook Time
6 hr
Prep Time
30 min
Cook Time
6 hr
Ingredients
  1. 250g scotch finger biscuits
  2. 80g cold butter, cubed
  3. 500g cream cheese blocks, softened
  4. 1 packet of Lemon Jelly crystals
  5. ½ cup of boiling water
  6. 1 packet of Raspberry Jelly crystals
Instructions
  1. Add the lemon jelly crystals and boiling water. Stir well and let cool.
  2. Make up the raspberry jelly according to packet directions. Set aside.
  3. Into bowl add roughly broken up scotch fingers. Blitz on speed 9 for 10 secs.
  4. Add cold butter. Blitz on speed 8 for 30-45 secs until a soft dough forms.
  5. Press this into a springform tin. I line my tin with baking paper for easy removal. Set aside.
  6. Wash the bowl out.
  7. Add cream cheese and cooled lemon jelly. Turbo 5 times. Scrape down. Blitz on speed 9 for 30 secs.
  8. Scrape down and blitz on speed 6 for 45-60 seconds until smooth and creamy in consistency.
  9. Poor mix over the base and place into refrigerator to set.
  10. Once the raspberry jelly has cooled down and the cheesecake filling has set slightly (about 30 minutes or so), pour over the raspberry jelly.
  11. Place into the refrigerator to set. Approximately 4-6 hours but overnight for best results.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2014-12-24T11:48:04+00:00January 10th, 2014|Categories: Sweets|Tags: , |5 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

5 Comments

  1. Shierly July 16, 2014 at 7:06 pm - Reply

    I tried making this but I ended up with watery jelly all over my kitchen bench and floor! I don’t know how you’re supposed to be able to pour liquid into a springform tin and not let it seep thru the bottom as springform tins are not fully sealed??? Advice please?

    • Peta July 18, 2014 at 12:13 am - Reply

      Shierly, you need to ensure your cream cheese layer goes right to the sides of the tin. Do not leave a gap – the liquid will naturally fall through any gaps. This is why you would have had jelly everywhere. As you can see from my picture (or many on google) a clear jelly layer is very possible. You just need to ensure your cheesecake layer has no gaps.

  2. Shierly July 16, 2014 at 7:53 pm - Reply

    Also could you please advise what size of tin to use, as I think mine turned out to be way too big. Thanks.

    • Peta July 18, 2014 at 12:14 am - Reply

      22 or 24cm. It changes each time depending on which one is clean. 22 is better.

  3. Kylie August 18, 2014 at 3:58 pm - Reply

    I used half the cream cheese and made this into a slice for my daughter’s class. I used gluten free biscuits so her best friend could have some too. It was really delicious and very popular!

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