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18 July 2011

Lemon-Lime Jelly Cheesecake


I got myself a couple of cake pans (the ones with removable bases) as I was quite happy with my success on the cheesecake recipe.  Excited to try out a pan, I decided to make a cheesecake.  I'm dubbing this one Lemon-Lime Jelly Cheesecake which combines the simple but yummy cheesecake recipe from a couple of posts ago, and my growing fascination with gelatin.  In a nutshell, it's cheesecake with gelatin cubes in it!


I used one box of lime-flavoured gelatin but I figured - while assembling the cake - that a box is too much.  I recommend using half a box only (the photos below show how it will look like if you use 1 box).  I have made the necessary  adjustment in the recipe below.  Note: I used an 18cm pie tin.

Ingredients:
1/2 box (43g or so) Lime-flavoured Jelly
1 box (85g) Gregg's Lemon Flavoured Jelly
250g plain biscuit crumbs
150g melted butter
1.5 cups (375ml) boiling water
250g cream cheese
juice and zest of 1 medium lemon

Procedure:
Prepare the Lime-flavoured Jelly as per instructions.  When set, cut into cubes.

Combine the melted butter and the biscuit crumbs and mix thoroughly.  Press into the pie tin to form the base. Chill the cookie crust for half an hour.

One thing I forgot to do was place baking paper, or aluminum foil, or even clingfilm on  the base.  I had to let the base remain with the pie as it became difficult to remove it (too wobbly because the lime jelly was too much.  Half a box should do it!)

While the crust is in the ref, dissolve the Lemon Jelly in the boiling water, then cool. Beat cooled jelly, cream cheese, juice and zest of lemon until smooth.

Pour a third of the mixture into the pie tin, followed by some of the lime jelly cubes.  Pour part of the mixture again, followed by the jelly cubes.  Repeat until all cubes and mixture are in the pie tin.

Refrigerate until set.
The combination of cheesecake and lime jelly was yummy!