Preparation time is 40minutes
Total time is 40minutes
Serve is for 14 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
14
- 85grams raspberry jelly crystals
- 7tablespoons milk
- 85grams blue jelly crystals
- 85grams green jelly crystals
- 43grams yellow jelly crystals
- 250grams butternut snap biscuits
- 75grams unsalted butter, melted
- 500grams cream cheese, chopped, at room temperature
- 395grams sweetened condensed milk
- 1tablespoons vanilla bean paste
- 3teaspoons powdered gelatine
- 300mL thickened cream, whipped
Description
A dessert that's as visually stunning as it is delicious, this terrazzo jelly cheesecake is perfect celebrating life's special moments.
Method
Step 1 of 4
Dissolve raspberry jelly crystals and 1 cup boiling water with 2 tbs milk in a heatproof jug. Pour into a container. Cover and refrigerate for 2 hours or until set. Repeat with remaining jelly and milk, reducing yellow jelly mixture to ½ cup water and 1 tbs milk.
Step 2 of 4
Invert base of 19cm (base) springform pan. Place biscuits into a food processor and process until crushed. Add butter and process until combined. Press over base and side of prepared pan. Chill.
Step 3 of 4
Add cream cheese, condensed milk and vanilla to same processor and process until smooth. Sprinkle gelatine over cup boiling water in a heatproof jug and stir to dissolve. Cool. Add to cream-cheese mixture. Process until combined.
Step 4 of 4
Chop two-thirds of each jelly into small pieces. Arrange one-third of the jelly over the biscuit base. Pour over one-third of the cream-cheese mixture. Repeat layers. Cover and refrigerate for 6 hours or overnight until set. Using a 2cm plain piping nozzle, pipe cream over top of cheesecake. Serve.
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