NO BAKE CHEESECAKE WITH WEET BIX CRUST

I cannot give the source as my original recipe was lost, I made this one up from memory, and it worked perfectly.

2 boxes lemon jelly (or choice of flavour) (can sub for 20 ml gelatin powder for vanilla flavour)
125 ml boiling water
1 tin condensed milk
100 ml lemon juice
250 ml whipping cream
1 x 250 g block Philadelphia cream cheese (not tubs, has to be block, and full cream)
20 ml gelatin powder in 10 ml cold water (extra for top layer)
300 ml Sprite or Lemonade
Extra:
(I also added a cherry jelly layer, in hindsight I should have left it out)
fruit to decorate (I used cherries)

Decide what flavour cheesecake you want. Lemon jelly goes with a variety of fruit. For vanilla you can sub jelly for 20 ml gelatin powder, just add 5 ml vanilla extract and use just enough boiling water to melt it.

Moisten jelly in as little as possible cold water and pour boiling water over. (This step helps it dissolve). Stir until melted. Add condensed milk and lemon juice together, stir until thick. Whip the room temperature cream cheese in your mixer, add condensed milk/juice mix and cream. Now add the cooled to room temp jelly (or if you prefer flavoured jelly, add this instead of gelatin powder.)
Mix through and pour into to that gorgeous Weet-bix crust you made beforehand.

Let this set. It goes quick if you put it into the freezer. Prepare your top gel layer by combining sprite or lemonade that you heated in the micro or stove top (can be flat, no bubbles needed) with the bloomed gelatin powder. You can sub more flavoured jelly here instead of sprite, but a clear top layer with fruit looks pretty. Leave at room temperature until base is set.

When your cheese layer is set, decorate with fruit of choice, and add sprite/gelatin on top. I used cherries with a thin cherry jello layer, but hindsight made me wish I did not, as the effect of the fruit in the clear layer was lost. The cherries would have looked stunning in a clear layer on top of the creamy layer.

Notes on this recipe:
1. Use jelly and fruit to change the flavour.
2. Jelly and gelatin powder can be substituted for both cream layer and top layer.
3. There is roughly 10 ml of gelatin in one packet of jelly and you can make up 250-450 ml of liquid set with it.

WEET-BIX CRUST:
125 g butter, melted
5 ml vanilla
30 ml golden syrup
125 ml sugar (raw)
1.25 cup cake flour (175 g)
125 ml oats
100 ml coconut
1 block Weet-bix, crumbled

Melt together the butter, vanilla and syrup. Add rest of ingredients. Mix well.
It will be very crumbly. Press into a large pie dish (or two smaller) and bake for 15 minutes at 180 ºC.
Cool down completely, add filling of choice, set and serve.

Note:
Loose bottom pan works very well.

Recipe and photo: Kiti Citi