Nana's Jelly Cheesecake

Nana's Jelly Cheesecake from 'Kai Feast'. Photo: Christall Lowe

Serves 8

My nana’s friend Barbara first introduced us to this incredibly simple and delicious cheesecake back when Nana was the matron at a rest home. Barbara was the cook, and I believe she got this recipe from a Women’s Institute cookbook from way back. It’s so good that Nana would make a variety of different flavoured cheesecakes for our family occasions, with the mandarin she made for my 21st birthday my absolute favourite! Simply made with a packet of your desired jelly crystals and cream cheese (that’s basically it!), this cheesecake reminds me of the ones we would get as a treat from the Heidelberg bakery when I was a kid.  

Ingredients

For the base

• 250g packet plain wine biscuits, or any other biscuits  
• 125g melted butter  

For the filling

• 85g packet flavoured jelly crystals of your choice  
• ½ cup boiling water  
• ½ cup cold water  
• 250g cream cheese, softened  

For the topping

• 85g packet flavoured jelly crystals of your choice  
• ½ cup boiling hot water  
• ½ cup cold water  
• fruit of your choice, e.g. mandarin segments, sliced strawberries, cherries (optional)  

Method

Prepare a 24cm round springform pan by greasing the sides and lining the base with non-stick baking paper.  

To make the base, crush the biscuits until they resemble fine crumbs, either in a food processor, blender or Nutribullet (a third at a time) or by putting in a plastic bag and crushing with a rolling pin. Put crushed biscuits into a bowl, pour over the melted butter, and mix until combined.  

Press the crumb mixture into the base of the prepared pan firmly and evenly, using the back of a spoon.  

To make the filling, put jelly crystals and boiling water into a medium mixing bowl. Stir until jelly crystals have dissolved. Add the cold water and mix to combine.  

Add the cream cheese and carefully mix using an electric beater, initially on low to prevent any splatter, and then on high once mixture is combined. Beat until smooth.  

Pour cheesecake filling over the biscuit base, cover with cling film or tinfoil and refrigerate for 5–6 hours, or overnight.  

When the cheesecake mixture is set, mix together the other packet of jelly crystals with boiling water, stirring until dissolved. Add the cold water and mix to combine. Leave until cool, but not set like jelly.  

Add fruit to the top of the cheesecake if desired, and pour the jelly mixture over the fruit evenly. If omitting fruit, simply pour the jelly mixture over the cheesecake.  

Return the cheesecake to the fridge and leave until jelly is set, about 2 hours.  

Keep cheesecake refrigerated until serving. Carefully remove from the pan, remove baking paper, and transfer to a serving plate.  

Will keep for 5 days, covered, in the fridge.