Jelly Cheesecake

  • Serving Size: 8

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 30
  • Cook Time: 360
  • Total Time: 6 hours 30 minutes


  • 250g scotch finger biscuits
  • 80g cold butter, cubed
  • 500g cream cheese blocks, softened
  • 1 packet of Lemon Jelly crystals
  • ½ cup of boiling water
  • 1 packet of Raspberry Jelly crystals


  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.


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