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125g plain sweet biscuits, blitzed until fine crumb
80g butter, melted, cooled
375g cream cheese softened
1/2 cup caster sugar
1 teaspoon vanilla essence
2 tablespoons boiling water
2 teaspoons powdered gelatine
85g packet Jelly crystals
Step 1 Line 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 until firm.
Step 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. Beat gelatine into filling until combined.
Step 3 Pour filling over base. Refrigerate for 3 to 4 hours or until set.
Step 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 the consistency of thickened cream).
Step 5 Pour jelly over cheesecake. Refrigerate for 3 hours or until set. Cut into squares. Enjoy!
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