Chilled Lemon and Raspberry Jelly Cheesecake

This delightful chilled cheesecake topped with raspberry jelly is perfect for dessert or afternoon tea.

Ingredients serve 6-8

Base

140 g biscuit crumbs

70 g melted butter

Cheese filling

10 g gelatin leaves

150 g cream

350 g cream cheese

100 g caster sugar

1 lemon, zest and juice

Jelly

10 g gelatin leaves

100 ml water

2 tbls icing sugar

150 g raspberry puree

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese and sugar in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Place lemon juice and zest in a bowl and combine. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix gelatin in the lemon juice and zest, blend into the cream cheese combination until incorporated. Fold the whipped cream evenly into the mixture. Spread the finished cheese mixture evenly in the cake tin on top of the crumb base. Allow cheese mixture to set in the fridge for 2 hours. Place gelatin leaves in the cold water and leave for 10 minutes. Place the gelatin and water in a microwave safe bowl with the icing sugar. Heat in the microwave until melted for approx. 30 seconds. Add the raspberry puree and blend evenly. Pour the jelly evenly on top of the cheesecake and allow to set in the fridge before slicing and serving.

Note: Try using other fruit puree instead of raspberry such as strawberry or mango.