Some skill required
Jelly Cheesecake Slice
8
Serves
20 mins
Prep Time
4-5 hours
Cook Time
Ingredients
For the Jelly Cheesecake Slice
- 125g plain sweet biscuits, processed to fine crumbs
- 80g butter, melted, cooled
- 375g cream cheese, softened
- 1/2 cup caster sugar
- 1 teaspoon vanilla essence
- 200ml cream
- 3 tablespoons boiling water
- 3 teaspoons powdered gelatine
- 85g packet lime jelly crystals
- 2–3 kiwifruit — thinly sliced
Method
For the Jelly Cheesecake Slice
- Line the base and sides of 3.5cm deep, 16cm x 26cm cake pan with baking paper.
- 2 Combine the biscuit crumbs with the butter. Press into the base of the lined tin and refrigerate for 1 hour.
- Using an electric mixer, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in the cream.
- Place water in a small bowl and sprinkle over the gelatine. Stir until the gelatine dissolves. Set aside to cool slightly. Beat gelatine into the cream mixture until fully combined.
- Pour filling over the base and refrigerate until set — around 3–4 hours.
- Meanwhile make the jelly with 1 1/4 cups of boiling water and leave to slightly set.
- Pour jelly over the cheesecake and decorate with the kiwifruit slices. Refrigerate until the jelly is set.