Layered Strawberry Jelly Cheesecake
Ingredients
to make the cheesecake
- 250g plain sweet biscuits
- 100g butter, melted
- 3 tsp powdered gelatine
- 500g cream cheese, cubed and softened
- 1 cup Bulla Sour Cream
- 3/4 cup caster sugar
- 1 tsp vanilla extract
- 1/2 tsp finely grated lemon rind
to make the strawberry jelly
- 85g strawberry flavoured jelly crystals
- strawberries, washed and sliced or chopped, for decoration
Cooking Directions
- Place biscuits in a food processor and pulse until fine crumbs form. Add melted butter, mixing until well combined. Press into a lined 22cm spring form pan. Refrigerate until set. Dissolve gelatine in 1/4 cup boiling water and set aside to cool.
- Meanwhile, place cream cheese, Bulla Sour Cream, sugar, vanilla and lemon rind in a large bowl of an electric mixer and beat until smooth. Add gelatine mixture, mixing until well incorporated. Pour mixture over biscuit base, smoothing the top and refrigerate for 2 hours.
- For jelly layer, pour 250mL boiling water over jelly crystals stirring until dissolved. Add a further 200mL cold water. Refrigerate until jelly is a syrupy consistency, approximately 1 hour.
- Pour jelly gently over chilled cheesecake and arrange strawberries within jelly. Refrigerate until set.
Ingredients
to make the cheesecake
- 250g plain sweet biscuits
- 100g butter, melted
- 3 tsp powdered gelatine
- 500g cream cheese, cubed and softened
- 1 cup Bulla Sour Cream
- 3/4 cup caster sugar
- 1 tsp vanilla extract
- 1/2 tsp finely grated lemon rind
to make the strawberry jelly
- 85g strawberry flavoured jelly crystals
- strawberries, washed and sliced or chopped, for decoration