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 swirl cheesecake slice
Jelly swirl cheesecake slice
0 Likes
Prep Time:
330 minutes
Cook Time:
10 minutes
Total Time:
340 minutes
Indulgent pink swirl cheesecake slice - guilt-free seconds encouraged!
Ingredients:
  • 250g packet gingernut biscuits
  • 100g reduced-fat spread, melted
  • 9g sachet low-kilojoule raspberry jelly crystals
  • 165.00 gm boiling water
  • 6.00 gm gelatine powder
  • 500g light cream cheese, softened
  • 20.00 gm caster sugar
  • 125.00 ml reduced-fat thickened cooking cream
  • 250g reduced-fat vanilla yoghurt
Instructions:
  • Preheat your oven to 170°C/150°C fan-forced. Grease a 3cm-deep slice pan measuring 17cm x 27cm on the base. Line the base and sides with baking paper, making sure there is a 5cm overhang on the long ends.
  • Pulse biscuits in a food processor until fine crumbs form. Add spread and pulse until mixture just comes together. Press evenly into prepared pan. Chill for 20 minutes. Bake for 10 minutes, then allow to cool.
  • In a small heatproof jug, pour jelly crystals. Add 1/2 cup boiling water and whisk with a fork until dissolved. Mix in 1/2 cup cold water. Transfer the jelly mixture to a shallow dish and refrigerate for 30 minutes until it thickens to a creamy consistency.
  • Pour the remaining 2 tablespoons of boiling water into a small heatproof jug. Add the gelatine and use a fork to whisk until the gelatine dissolves. Set aside.
  • Blend cream cheese, sugar, cream, and yogurt until velvety and unified. Gently incorporate gelatine into the creamy mixture.
  • Drizzle mixture over the base. Spoon jelly over the mixture using a tablespoon. Swirl together with a butter knife (refer to tip). Chill, covered, in the fridge for 4 hours or overnight.

Similar Recipes