Pine Lime Jelly Cheesecake

PREPARATION

• 1 To make cheesecake; Line the inverted base of a lightly greased 22 cm round spring-form pan with baking paper. Note: inverting the base will avoid any indentations on your cheesecake. 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 while making filling.
• 2 In a small microwave safe bowl combine pineapple jelly crystals with ½ cup (125mL) reserved juice, discarding remaining. Microwave for 1 minute and stir to dissolve crystals well.
• 3 Process cream cheese in a food processor until smooth. Add condensed milk and process until combined. With the motor running, gradually add pineapple jelly mixture, processing until combined. Transfer to a large bowl. Stir in crushed pineapple. Pour filling over biscuit base, then refrigerate for 1 hour, or until filling is firm to touch.
• 4 Combine the lime and lemon jelly crystals in a bowl and make using 1 cup (250 mL) boiling water and 1 ½ cups (375 mL) cold water. Pour 1 ½ cups (375 mL) of this mixture into a water rinsed, NOT dried, shallow, flat based container. Refrigerate until set firm.
• 5 Once the remaining jelly is cooled completely but not set, gently pour jelly over the back of a spoon onto the cheesecake and refrigerate until set firm.
• 6 Invert tray of set jelly onto a chopping board and cut into small cubes.
• 7 To serve, remove springform, place cheesecake on serving plate and top with jelly cubes. Finish with slices of citrus and zest.