Categories: Desert

Ingredients

• 125g Morning Coffee biscuits, processed to fine crumbs
• 80g butter, melted, cooled
• 375g cream cheese, softened
• 1/2 cup caster sugar
• 1 teaspoon vanilla essence
• 200ml cream
• 2 tablespoons boiling water
• 2 teaspoons powdered gelatine
• 85g packet jelly crystals

Directions

1. ne base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking paper. Combine biscuit crumbs and butter. Press into base of lined pan. Refrigerate for 1 hour or until firm.

2. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in cream. Place water into a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Set aside to cool slightly (see p21). Beat gelatine into filling until combined.

3. Pour filling over base. Refrigerate for 3 to 4 hours or until set.

4. Meanwhile, make jelly, following packet directions. Set aside to cool to room temperature. Pour into a shallow dish. Refrigerate for 2 to 3 hours or until jelly starts to thicken (like consistency of thickened cream). Pour jelly over cheesecake. Refrigerate for a further 3 hours or until jelly is set. Cut into squares to serve.

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