Here is a delightful recipe for a no bake cheesecake. Perfect dessert for the long hot summer days. Use seasonal fruit to garnish co-ordinating with the jelly. Made in a Tupperware jelly ring assembled in layers for a contemporary cheesecake. Don’t be fooled by the look though it is much easier to make than it looks.
1 packet strawberry or raspberry jelly (or jelly of choice)
Mix the jelly according the instructions on the packet. Pour the jelly into the jelly mould, Refrigerate until the jelly has set.
3 tsp gelatine
¼ cup cold water
2 x 250g cream cheese
250ml fresh cream
3 Tbsp castor sugar
Juice and rind of 1 small lemon
Dissolve the gelatine into the water. Leave until the gelatine has gone spongy, about 5 minutes. Using a medium mixing bowl whisk the fresh cream with the castor sugar until stiff peaks formed. Mix the cream cheese slightly with a spoon before adding it to the cream. Add the rind and juice, combine well. Set the cup with the dissolved gelatine in a bowl of hot water to dissolve. Stir until the gelatine has turned into a clear liquid. Pour the gelatine into the cream cheese mixture using a tea sieve. Mix until the gelatine has combined well with the cream cheese.
Scoop the cream cheese mixture gently over the set jelly. Refrigerate until the filling has set.
¾ packet tennis or marie biscuit (tea or nice biscuits will also work)
100g butter, melted
Crush the biscuits. You may use a food processor or bash the biscuits with a rolling pin, like I do. Stir in the melted butter until all the crushed biscuits are coated with the butter. Press the biscuit mixture gently on top of the set cream cheese mixture. Cover with the lid to help the biscuit set.
You may use any flavour jelly of choice. Use seasonal fresh fruit. The end result is stunning and delightful on the palate.
In this version I’ve used greengage jelly.
You can find this recipe and many others in my Cape Malay & Other Delights Cookbook.
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