Vanilla Cheesecake on a chocolate cookie base topped with berry jelly.
This recipe is super simple to make. The key is just to be patient. I make the base and cheesecake filling in the evening, chill overnight, and do the jelly top the next day.
You could use whatever flavor jelly you prefer - you know whatever you use is going to give you something bright and beautiful.
The best advice I can give you is this: wait until the jelly has cold and is beginning to set before pouring over the cheesecake. This will prevent the jelly seeping through the cheesecake into the cookie base - trust me. I learnt the hard way.
Makes approx 14 pieces
300 g Chocolate or Chocolate chip cookies
100 g butter, melted
500 g Cream cheese
1/3 Cup caster sugar
3 tsp vanilla extract
1 Cup cream, whipped
1 Packet Jelly of your choice
1. Process the cookies to a fine crumb in a food processor. Add the melted butter and process until combined. Press into the bottom of a baking paper lined slice tin. Chill while making the cheesecake layer.
2. Whip the cream cheese, sugar, and vanilla until light and creamy. Fold in the whipped cream and pour over the chilled biscuit base. Smooth and level the top. Chill for at least 3 hours or overnight.
3. Mix up the jelly crystals according to the packet directions. Leave the jelly to cool down. Pour over top of the cheesecake and return to the refrigerator until set.
4. Cut into squares or rectangles and store in an airtight container. It will keep in the fridge for a few days.