Jelly Cheesecake Slice

Jelly Cheesecake Slice is an old classic dessert loved by all.  Made up of three layers; a buttery biscuit base, a creamy cheesecake filling topped with strawberry jelly.  It is so moreish, it’s hard to stop at one piece.  Perfect for parties or a sweet afternoon pick-me-up.  

Yield: 16

Author: Ange Zahn

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Jelly Cheesecake Slice

Jelly Cheesecake Slice is an old classic dessert loved by all. Made up of three layers; a buttery biscuit base, a creamy cheesecake filling topped with strawberry jelly. It is so moreish, it’s hard to stop at one piece. Perfect for parties or a sweet afternoon pick-me-up.

Prep time: 30 MinInactive time: 24 HourTotal time: 24 H & 30 M

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Ingredients

• 250g Arnott’s Marie, Milk Arrowroot or Scotch Finger Biscuits
• 180g unsalted butter, melted
• 250g block cream cheese, softened
• 395g sweetened condensed milk
• 3 teaspoons gelatine
• ¼ cup water
• ½ cup cream
• ¼ cup lemon juice
• 85g packet strawberry jelly crystals
• 1 teaspoon gelatine

Instructions

1. Line a 20cm x 30cm slice tray with baking paper. Ensure there is enough paper to overlap the sides. This makes it easier to remove the slice once it is set.
2. Place the biscuits into a food processor and blitz until they resemble biscuit crumbs.
3. Add melted butter and pulse until the butter and biscuit crumbs are well combined.
4. Pour the biscuit mixture into a slice tray and press firmly with the back of a spoon to create a smooth base. Place in the fridge to chill whilst you prepare the cheesecake filling.
5. In a small bowl, sprinkle gelatine over the water, stir. Microwave 30 seconds or until gelatine is dissolved. Allow to cool.
6. Put the cream cheese into a mixing bowl and beat on medium to high speed until smooth.
7. Add condensed milk, lemon juice and cream. Beat on low speed until smooth and well combined.
8. Slowly trickle in the gelatine whilst the beaters are going. Ensure all gelatine is mixed thoroughly.
9. Pour over the top of the biscuit base. Refrigerate for 1-2 hours or until set.
10. Mix gelatine and jelly crystals together and make up jelly according to packet instructions. Allow to cool on the bench.
11. When the jelly has cooled, carefully pour onto the cheesecake layer. It is best to pour over the back of a spoon.
12. Refrigerate until the slice is set. Overnight is best.
13. Cut into squares or rectangles to serve.

Notes

If you don’t have a food processor, you could put the biscuits into a large snap lock bag and crush them with a rolling pin.  If using this method, you will need to place the biscuit crumbs into a separate bowl, add the melted butter and stir to combine.

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