Layered Jelly Cheesecake

PREPARATION

• 1 Line base of a lightly greased 20 cm round 8 cm high spring-form pan with baking paper. Place crushed biscuits in a medium bowl, add melted butter and stir to combine well. Spoon biscuit mixture onto the base of prepared pan and using the back of a spoon press biscuit crumb evenly over base. Refrigerate for 30 minutes or freeze for 10 minutes while making filling.
• 2 Using an electric mixer, beat cream cheese and sugar on MEDIUM until smooth. Add cream and continue mixing on MEDIUM speed for 2-3 minutes or until combined, thickened and smooth.
• 3 Add water to a small microwavable bowl, sprinkle over the gelatine and allow to absorb. Set aside. When ready to use, microwave gelatine mixture on HIGH for 20 – 30 seconds to melt and then stir to dissolve and form a liquid.
• 4 Reduce mixer speed to LOW, while in motion slowly pour in gelatine mixture and continue mixing for a minute to combine well. Pour cheesecake mixture over biscuit base, refrigerate for 30 minutes. Decorate the surface with raspberries, gently pushing the base of each berry into the surface of the cheesecake. Then return to the refrigerator for 1-2 hours or until firm.
• 5 Combine the 2 packs of Aeroplane Jelly Crystals in a large jug with 1 cup of boiling water. Stir well to ensure well dissolved. Stir in 1 ½ cups of chilled water. Allow to cool completely, (Note: if jelly is too warm when poured over filling it will melt the cream filling and berries will float). Gently pour jelly over set filling and refrigerate overnight for best results.
• 6 To serve, gently remove spring-form and lining and place cheesecake onto a serving plate.
• 7 Tips:
  • The quantity of jelly needed in the jelly layer will vary according to the size of the fresh raspberries used. Any remaining jelly can be refrigerated and eaten at another time.
  • The fresh berries can be omitted from the final layer of the recipe and served separately accompanying the jelly topped cheesecake.