Jelly Cheesecake


Ingredients



Base

  • 200 g plain sweet biscuits
  • 150 g butter, melted
  • 2 tbsp rainbow sprinkles

Cheesecake layers

  • 2 x 85 g packets flavoured jelly crystals (I used two colours)
  • 200 ml boiling water per jelly flavour
  • 400 g cream cheese, at room temperature (divided)

Jelly cream topping

  • 250 ml thickened cream
  • 2 to 3 tsp jelly crystals (any flavour used above)

To decorate

  • Extra sprinkles or jelly crystals, optional

Method

1. Prepare the tin

Line a standard loaf pan with baking paper, leaving enough overhang to lift the slice out easily.

2. Make the base

Crush the biscuits into fine crumbs. Stir through the melted butter and sprinkles until well combined.

Press the mixture firmly into the base of the loaf pan and place in the fridge to chill.

3. First jelly cheesecake layer

Place the first jelly flavour into a heatproof bowl. Add 200 ml boiling water and stir until completely dissolved. Set aside to cool slightly.

Using a food processor or electric beater, beat 200 g cream cheese until smooth. Slowly pour in the warm jelly mixture and continue mixing until fully combined.

Pour over the chilled base, smooth the top and place in the freezer for 10 minutes, or until just set.

4. Second jelly cheesecake layer

Repeat the process with the second jelly flavour and remaining 200 g cream cheese, again using a food processor or electric beater to combine.

Carefully pour the mixture over the back of a spoon onto the first layer to keep the layers neat. Smooth the top and return to the freezer for another 10 minutes.

5. Jelly cream topping

Whip the thickened cream to soft peaks. Sprinkle over 2 to 3 teaspoons of jelly crystals and gently fold through until just combined.

Spoon or pipe the cream over the top of the slice in a relaxed, imperfect way.

Finish with extra sprinkles or a light scatter of jelly crystals if you like.

6. Chill and serve

Refrigerate for at least 3 hours, or until fully set. Lift from the tin and slice to serve.

Notes

  • A food processor or electric beater both work well for the jelly cheesecake layers
  • The loaf pan creates thick, cake like slices
  • Perfect for birthdays, Valentine’s Day or any excuse to celebrate
  • Can be made the day before and kept chilled until needed