Aussie Jelly Cheesecake Slice

• First Layer: Crushed shortbread, graham or sweet cookies mixed with butter.
• Second Layer: Condensed milk and cream cheese with a hint of tangy lemon flavour that is set with gelatin.
• Third Layer: Fruity jelly/jello. Strawberry, raspberry, and port wine are common but other flavours work too!

What ingredients are needed

• Flavoured packet jelly/jello crystals: Fruity sweet flavours are recommended. Strawberry, raspberry, and port wine flavours are common but use what you like. You may also add fresh fruit into the jelly’/jello layer
• Plain biscuits/cookies: You can use gluten-free or regular cookies such as shortbread or graham crackers. I like to use Arnott’s scotch fingers or granita.
• Salted butter A good butter brand is best. I use lightly salted grass-fed butter therefore add no salt in this recipe. Yes, you can use unsalted but add 1/4-1/2 tsp salt. The butter needs to be melted but avoid heating it too much. Warm butter makes the base soggy.
• Unflavoured gelatin powder: A natural setting agent that turns liquids into gel. It is made from animal collagen, therefore it is not suitable for vegans or vegetarians. Non-animal-based products are available but I have not yet tested this recipe with them.
• Block cream cheese Block only please, no spreadable stuff! Cream cheese, like butter in a tub with label reading ‘spreadable’, contains additives to keep it soft when refrigerated. Those additives change the flavour but also how the ingredient behaves when cooked. I never buy or use it and suggest you don’t either, especially in cheesecake!
• Full fat sweetened condensed milk: Produced by evaporating a majority of the water from fresh cow’s milk and adding sugar. This thick, rich and delicious ingredient differs from evaporated milk because it is thicker and contains sugar. They are not interchangeable. Full cream is usually always recommended as it sets up more solid in recipes.
• Lemon juice & zest: For a true hit of lemon, use zest and juice. The natural essential oils are held in the skin and have an incredible aroma in them. This will give you a wonderful lemon flavour and smell but the tanginess will come from the juice. Invest in a good micro plane tool (take care!) so that you can harvest as much of the yellow skin but leave behind the bitter white part.

How to make Aussie Jelly Cheesecake Slice

• Line a 18cm x 28cm / 7x11inch rectangular slice tin with baking paper and set aside.
• Make the base
  • Using a rolling pin or food processor, crush the biscuits until they resemble fine breadcrumbs. Drizzle in the melted butter and mix until well combined.
    • Dump the mixture into the lined slice tin and press down firmly. Use a piece of baking paper atop the base to help you compress and level. Place in the fridge to chill.
• Make the jelly
  • Prepare flavoured jelly/jello crystals according to the instructions on packet and set aside to cool to room temperature on the workbench. DO NOT REFRIGERATE! It needs to be cool and pourable on the cheesecake layer when it is time.
• Make the filling
  • In a small bowl combine gelatin and half of the water. Sit aside to bloom for 5 minutes before adding the rest of the hot water, stirring until dissolved. If the water is not hot enough, microwave for 10 seconds until it is.
  • Using the food processor again or a large bowl, mix the cream cheese, sweetened condensed milk and lemon zest and juice until it is smooth and creamy. Add the dissolved gelatin mixture and mix using a whisk until completely combined.
  • Pour the cheesecake mixture over the cooled biscuit base. Smooth out and level with a spoon before refrigerating for 1 hour or until set.
• Bring it together
  • Gently pour the cooled jelly over the top of the cheesecake layer. Smooth out and level before refrigerating for 3-4 hours or until fully set. It may also be easier to keep the slice in the fridge and pour the jelly onto it while it remains on the shelf. This prevents moving the slice which can lead to sloshing and spilling.
• Serve
  • Using a sharp knife, cut into slices. See tips above for getting neat cuts. Serve cold and enjoy.

Setting you up for success – Tips, Tricks & FAQs

1. Use baking paper: Be sure to line the bottom of the pan with baking paper for easy removal. Better yet, use a springform or pan makes it easier to remove the jelly slice from the pan without damaging the layers.
2. Use a food processor or blender for the biscuit base: To make the biscuit base, use a food processor to crush the biscuits into fine crumbs. This will ensure that the base is evenly textured and not too chunky.
3. Press the biscuit base firmly: Use the back of a spoon or a flat-bottomed cup to press the biscuit base firmly into the bottom of the pan. This will help the base hold its shape and prevent it from crumbling when you cut the jelly slice.
4. Use full-fat block cream cheese: Full-fat cream cheese will give the creamy topping a richer and more stable texture. Low-fat cream cheese can make the topping too soft and runny. Use blocks of cream cheese, not spreadable tubs, they contain additives that prevent the filling from firming up.
5. Beat the cream cheese and sugar until smooth: To make the creamy topping, beat the cream cheese and sugar together until the mixture is smooth and creamy. This will help the topping hold its shape and prevent it from becoming lumpy.
6. Chill the cream layer before adding jelly: This will help prevent the layers from mixing together and give the jelly slice a neat, layered appearance.
7. Decorate with fresh fruit: Adding fresh fruit on top of the jelly slice can add a pop of colour and flavour. Try using fresh berries, kiwi, or mango to make your jelly slice look a little fancy and even more delicious!

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