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Jelly and ice-cream cheesecake
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Prep Time:
5 minutes
Cook Time:
120 minutes
Total Time:
125 minutes
Classic party dessert with a delicious adult upgrade.
Ingredients:
  • 85g pkt strawberry jelly
  • 360g French Vanilla Cheesecake
  • Sara Lee strawberries and cream ice cream
  • Canned whipped cream
  • Red jelly beans (see note), to decorate
Instructions:
  • In a large heatproof bowl, combine jelly crystals with 200ml boiling water. Stir vigorously until completely dissolved. Chill in the refrigerator until partially set.
  • Uncover the cheesecake and keep it in the foil tin. Drizzle the jelly over the top. Chill in the refrigerator for 1 hour or until the jelly is firm.
  • Using an ice cream scoop, shape 6 perfectly round balls of ice cream and arrange them on a baking paper-lined tray. Place the tray in the freezer until you're ready to enjoy them.
  • Using a sharp knife, gently loosen the cheesecake from the edges to release the jelly. Transfer onto a serving plate. Add scoops of ice cream, and garnish with whipped cream and red jelly beans for an eye-catching presentation. Enjoy!

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