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Frog in a pond cheesecake recipe
Frog in a pond cheesecake recipe
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Prep Time:
520 minutes
Cook Time:
Total Time:
520 minutes
A modern take on a beloved favorite that will have guests craving more of this delicious Aeroplane Jelly dessert.
Ingredients:
  • 250g pkt choc ripple biscuits
  • 100g butter, melted
  • 2 x 85g pkt Original Lime Flavoured Jelly
  • 650ml boiling water
  • 200ml cold water
  • 750g cream cheese, at room temperature
  • 100g (½ cup) caster sugar
  • 300ml ctn thickened cream
  • 85g pkt Original Berry Blue Flavoured Jelly
  • 3 x 144g pkt (12) Dairy Milk Freddo chocolate
  • 10 white marshmallows, chopped
  • 2 x 180g pkt chocolate frogs
  • 8 shortbread biscuits, finely crushed
  • 2 rainbow sour straps
Instructions:
  • Prepare a 24cm round springform cake pan by greasing it and lining the base and sides with baking paper.
  • Pulse the biscuits in a food processor until finely crushed. Add butter and pulse until combined. Press the mixture firmly into the pan using the back of a spoon. Chill in the fridge covered with plastic wrap.
  • Empty 1 packet of lime jelly crystals into a bowl. Pour in 150ml of boiling water and stir until fully dissolved. Chill in the fridge for 1 hour or until partially set.
  • In a bowl, use electric beaters to whip together the cream cheese, sugar, and cream until smooth. Mix in the lime semi-set jelly until well combined.
  • Set aside 6 chocolate frogs. Arrange the rest of the chocolate frogs along the edge of the pan, upright (trim if necessary). Pour the cream cheese jelly mixture into the pan. Chill in the fridge for 4 hours or overnight to firm up.
  • Empty the remaining packet of lime jelly crystals into a jug. Pour in the remaining 250ml of boiling water and stir until fully dissolved. Mix in 100ml of cold water until well combined. Refrigerate for 2 hours or until slightly set.
  • In a separate bowl, combine blue jelly crystals with 250ml of boiling water. Stir until fully dissolved. Mix in the remaining 100ml of cold water until well combined. Chill in the fridge for 2 hours or until partially set.
  • Spoon the green jelly into the blue jelly, then gently swirl to combine. Pour the mixture over the cheesecake. Create a wave pattern with marshmallows. Press chocolate frogs into the jelly and refrigerate for 2 hours until firm.
  • Sprinkle the crushed biscuit in a corner to create a sandy beach next to the marshmallows. Cut the sour straps into strips to form beach towels and arrange them on the biscuit area. Add a chocolate frog on one towel and garnish with a cocktail umbrella for decoration.

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