No Bake Cherry Jelly Cheesecake

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INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well
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

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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Converters

Easy quantity conversions

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lb / pounds

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kg
oz / ounce

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grams

Cups to Grams

Butter
Cups Grams
1/4 cup of Butter 57 grams
1/3 cup of Butter 76 grams
1/2 cup of Butter 113 grams
1 cup of Butter 227 grams
Dry Goods
Cups Grams Ounces
1/8 c (2 tbsp) 16 g .563 oz
1/4 cup 32 g 1.13 oz
1/3 cup 43 g 1.5 oz
1/2 cup 64 g 2.25 oz
2/3 cup 85 g 3 oz
3/4 cup 96 g 3.38 oz
1 cup 128 g 4.5 oz
Flour
Cups Grams
1/8 c (2 tbsp) 16 g
1/4 cup 32 g
1/3 cup 43 g
1/2 cup 64 g
2/3 cup 85 g
3/4 cup 96 g
1 cup 128 g
Sugar (Granulated)
Cups Grams
2 tbsp 25 g
1/4 cup 50 g
1/3 cup 67 g
1/2 cup 100 g
2/3 cup 134 g
3/4 cup 150 g
1 cup 201 g
Honey,Molasses & Syrup
Cups Grams
2 tbsp 43 g
1/4 cup 85 g
1/3 cup 113 g
1/2 cup 170 g
2/3 cup 227 g
3/4 cup 255 g
1 cup 340 g
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Source data from :
http://dish.allrecipes.com/cup-to-gram-conversions/