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No Bake Cherry Jelly Cheesecake

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Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
1 packet tennis biscuits
50g butter, melted
1 box lemon jelly
200ml boiling water
1 tub Lancewood plain cream cheese
Icing sugar to taste
125ml fresh cream
1 box cherry jelly
200ml boiling water
fresh cherries or snap dragon flowers to decorate


METHOD

Crush biscuits, mix in butter, pat into springform tin or in dessert cups.
Whip cream stiff with icing sugar to taste.
Whip cream cheese till smooth.
Dissolve the lemon jelly in the boiling water and cool until on the point of setting. Gradually whisk the cooled jelly into the cream cheese.
Gently fold whipped cream into cream cheese mixture. Pour over the crumb base and chill for 2 hours until set.
Dissolve the cherry jelly in the boiling water and cool until on the point of setting.
Pour over cheesecake.
Place back in fridge to chill for 2 hours until set. Decorate with cherries/flowers before serving.

I sprinkled edible glitter onto jelly.

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