NO BAKE CHEESECAKE
- 2 boxes lemon jelly (or choice of flavour) (can sub for 20 ml gelatine powder for vanilla flavour)
- 125 ml boiling water
- 1 tin condensed milk
- 100 ml lemon juice
- 250 ml whipping cream
- 1x 250 g block Philadelphia cream cheese (not tubs, has to be block, and full cream)
- 20 ml gelatine powder in 10 ml cold water (extra for top layer)
- 300 ml Sprite or Lemonade
- 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 20ml gelatine 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 gelatine powder.) Mix through and pour into to that gorgeous Weetbix 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 stovetop (can be flat, no bubbles needed) with the bloomed gelatine 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/gelatine on top. I used cherries with a thin cherry jelly 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.
Link to Weetbix crust: https://yourrecipeblog.com/recipes/weetbix-tertkors/
Recipe and photo: Kiti de Jager
