It went viral on facebook! I HAD to try it! My photos don’t do it justice.. as I just took happy snaps with my phone.. really should get my camera out again (oh as a sidenote.. should show you some of my tog work sometime!)
Anyway HERE IS THE RECIPE <—– Clickety Click!
General verdict, from everyone I have shared this with – is – it’s a WINNER!! OH my!! it is SO good – so refreshing!
Very very easy – 3 different jellies made the day before, then the cheesecake made the next day, with jelly thrown in amongst the cheesy custard – oh man – this is SOOOO good!!!
I’m no master at serving food, as I have said many times before, so my crust got a little thick around the edges.. but – everyone I served this to – including ppl at work, friends, family – absolutely adored this and wanted more. So… yeh.. I have made several and will be making a ton more! SO easy, very quick, and very very verrrrrrrrrrrrrrrry tasty!
- 1 pkt (90g) lemonade jelly crystals
- 1.5L (6 cups) boiling water
- 1 pkt (90g) creaming soda jelly crystals
- 1 pkt (90g) lemon jelly crystals
- 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
- 3 tsp powdered gelatin
- Step 1
Place lemonade jelly crystals in a heatproof jug. Pour over 500ml (2 cups) of the boiling water and stir until jelly dissolves. Transfer to a small plastic container. Repeat with remaining jelly crystals and remaining water. Place in the fridge for 8 hours or overnight to set.
- Step 2
Grease base and side of a 20cm (base measurement) round springform pan and line with baking paper. Process biscuits in a food processor until finely crushed. Add butter and process to combine. Use a straight-sided glass to press mixture firmly over base and side of pan. Place in fridge for 30 minutes to chill.
- Step 3
Process the cream cheese and condensed milk in a clean food processor until smooth. Place the extra boiling water in a heatproof bowl and sprinkle with the gelatin. Stir until gelatin dissolves. Add to the cream cheese mixture and process until well combined.
- Step 4
Transfer jelly to a clean work surface. Cut into 2cm cubes. Arrange one-quarter of the jelly over the biscuit base. Pour over one-third of the cream cheese mixture. Continue layering with remaining jelly and cream cheese mixture. Arrange remaining jelly over the top. Place in the fridge for 6 hours to set.
Seriously – want to make a cheesecake to IMPRESS? THIS is the one!!