THAT Jelly Cheesecake!

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!

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As you can see.. a little thick around the edges.  Still, looks amazing – have this overexposed to show the sun shining through the Jelly – which one of my sons liked haha! SO smooth!! I made the cheesecake in the Bellini Intelli (yes pre-thermomix) and it was SO creamy and delicious! 
Many many packaged feeds for people at work, with a dollop of ‘dollop cream’ – went down well! This is just a portion of what I shared haha! 
  • Ingredients
  • 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
  • Method
  1. 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.

  2. 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.

  3. 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.

  4. 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!!

Try it!


2 Comments Add yours

  1. Jhuls says:

    This looks really impressive! A really must try recipe. 🙂

    Liked by 1 person

    1. Webbed Food says:

      It really is beautiful! Let me know how it goes! I do the jelly the day before so it’s nice & firm to cut up. My base is made with ‘marie’ biscuits as I had them at the time.


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