adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Jelly cheesecake
0 Likes
Prep Time:
540 minutes
Cook Time:
Total Time:
540 minutes
Cheesecake with colorful jelly cubes for a playful and delicious treat!
Ingredients:
  • 85g Lime jelly crystals
  • 1.5L (6 cups) boiling water
  • 90g soda
  • 90g lemon
  • 300g shredded wheat biscuits
  • 150g butter, melted
  • 500g cream cheese, at room temperature
  • 395g can sweetened condensed milk
  • 60ml (1/4 cup) boiling water, extra
  • 9.00 gm powdered gelatine
Instructions:
  • In a heatproof jug, combine lime jelly crystals with 500ml (2 cups) of boiling water. Stir until jelly dissolves. Transfer the mixture to a small plastic container. Repeat with the remaining jelly crystals and water. Refrigerate for 8 hours or overnight to set.
  • Prepare the 20cm round springform pan by greasing the base and sides and lining it with baking paper. Crush biscuits in a food processor until finely ground. Add butter and process until combined. Use a straight-sided glass to press the mixture firmly onto the base and sides of the pan. Chill in the fridge for 30 minutes.
  • Blend the cream cheese and condensed milk in a food processor until silky. In a heatproof bowl, combine boiling water with gelatine, stirring until it dissolves. Pour this mixture into the cream cheese blend and process until fully incorporated.
  • Transfer the jelly to a clean work surface and cut it into 2cm cubes. Arrange a quarter of the jelly over the biscuit base, followed by a third of the cream cheese mixture. Layer the rest of the jelly and cream cheese mixture. Finish by arranging the remaining jelly on top. Chill in the fridge for 6 hours to set.

Similar Recipes