Aussie Jelly Cheesecake Slice

Recipe by Molly
at missmollymakes.com

4.15 from 7 votes

Aussie Jelly Cheesecake Slice is a classic consisting of three layers: a buttery cookie base, a creamy cheesecake filling then topped with jelly/jello. Its so moreish, it's hard to stop at one piece.

Prep Time15

Cooling time5

Total Time5 15

Servings: slices

Calories: 182kcal

Equipment

1 18cmx28cm / 7x11inch rectangular slice tin
Food processor, blender or 2 large bowls

Ingredients

85 gm (3 oz) flavoured jelly/jello crystals strawberry, raspberry, port wine are common but anything works
250 gm (9 oz) plain biscuits/cookies shortbread or graham crackers
165 gm (¾ cups) salted butter melted, cooled
85 g (⅓ cups) water
3 tsp (3 tsp) unflavoured gelatin powder
225 gm (8 oz) block cream cheese softened
395 g (14 oz) full fat sweetened condensed milk
¼-⅓ cup (¼-⅓ cup) juice juice of 2 lemons
½ tsp lemon zest

Instructions

Line a 18cm x 28cm / 7x11inch rectangular slice tin with baking paper and set aside.
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.
Pour the mixture into the lined slice tin and press down firmly. Use a piece of baking paper atop of the base to help you compress and level. Place in the fridge to chill.
Prepare flavoured jelly/jello crystals according to the instructions on packet and set aside to cool to room temperature on work bench. DO NOT REFRIGERATE! It needs to be cool and pourable on the cheesecake layer when it is time.
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 and refrigerating for 1 hours or until set.
Gently pour the cooled jelly over the top of the cheesecake layer. Smooth out and level before refrigerating for 4 hours or until firm and 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.
Using a sharp knife, cut into slices. See tips above for getting neat cuts. Serve cold and enjoy.

Nutrition