You can never have enough berries! This slice gives you double the flavour burst.
20 min
PREP TIME
9
INGREDIENTS
SERVINGS: 12
PREPARATION
- 1 Line a (25cm x 16cm x 3cm) slice pan with baking paper allowing a 5cm overhang. Place crushed biscuits in a medium bowl, add melted butter and stir to combine well. Spoon crumb 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 Place boiling water in a small heat proof bowl, add gelatin and stir until dissolved. Set aside. Using an electric mixer, beat cream cheese and sugar on MEDIUM until smooth. Beat gelatin mixture in followed by the cream and continue beating until combined and smooth.
- 3 Sprinkle raspberries over base and carefully pour over cheesecake mixture, refrigerate for 1-2 hours or until firm.
- 4 In a small bowl, prepare Aeroplane Raspberry Flavoured Jelly Crystals according to packet instructions using 100 mL less cold water than directed. Allow to cool completely (Note: if jelly is too warm when poured over filling it will melt the cheese filling).
- 5 Gently pour raspberry jelly over set cheesecake filling and refrigerate for a further 1-2 hours or until jelly is set. To serve cut into slices.
