Monday, 18 June 2012

Lime Cheesecake with Raspberry Jelly

As I was searching new recipies that utilise the awesome flavours of fruits I found this little beautiful recipie.  I hope you enjoy making it as much as I have. 

 Thanks to : To Food with Love

Lime Cheesecake with Raspberry Jelly


100g Granita or Marie biscuits, finely crushed
1/4 cup + 1 tbsp melted butter
1 block (250g) cream cheese, room temperature
1/2 packet (42.5g) lime-flavoured jelly crystals (or substitute with lemon jelly)
1/4 cup boiling water
1 packet (85g) raspberry-flavoured jelly crystals
16 raspberries (or more)


Line the base and sides of an 8 inch square tin with baking paper. Combine crushed biscuits with melted butter and press it onto the base of the tin. Refrigerate for 1 hour until firm.

Dissolve the 1/2 packet of lime jelly into 1/4 cup boiling water (or you could dissolve the whole pack in 1/2 cup boiling water and just use half of it). Set aside to cool slightly.

Beat the cream cheese until smooth, then gradually beat in the lime jelly mixture until there are no more lumps. Pour over the biscuit base and spread evenly. Place raspberries on top. Refrigerate for 1 hour until just firm.

Prepare the raspberry jelly according to packet instructions. Refrigerate for 2 hours or until it starts to thicken slightly (but not set). Pour the jelly over the cheese layer and refrigerate again for 3-4 hours until the jelly is set. Cut into squares and serve.

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