Love jelly cheesecake? Then you have to try making this delicious version with peaches. Best of all, it doesn’t require an oven!
- 150 g granita biscuits or wheatmeal biscuits
- 75 g butter, melted
- 2 tsp powdered gelatine
- 500 g cream cheese, chopped, at room temperature
- ½ cup caster sugar
- 1 tsp vanilla essence
- 300 ml cream
- 400 g tub peach slices in juice, drained
- 85 g packet raspberry flavoured jelly crystals
Grease and line a 6-cm deep, 22-cm round springform pan with baking paper. Process biscuits to make fine crumbs. Add butter; process until combined. Press mixture evenly over base of prepared pan. Chill until needed.
Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug; stir until completely dissolved. Cool slightly.
Process cream cheese, sugar, vanilla and cream until smooth. With motor running, add gelatine mixture until combined.
Arrange peaches over biscuit base. Spoon cream cheese mixture over peaches; smooth surface. Cover with plastic wrap; chill for 3 hours or until firm.
Combine jelly crystals and 1 cup boiling water in a medium heatproof bowl; stir until jelly is completely dissolved. Stir in 200 ml cold water. Set aside to cool. Pour jelly gently over chilled cheesecake. Chill for 3 hours or until set.
Tip: Fresh pineapple, kiwifruit and pawpaw contain an enzyme that prevents jelly setting.