I’d like to write something about this slice being one of my childhood favourites, but I can’t because I never had this as a child. I first made this slice at the request of a work colleague (who’s childhood favourite it is). I don’t make this one too often, as it’s a bit time consuming due to each layer requiring refrigeration, but when I do and take it in to work it gets snapped up pretty quickly!
Jelly Cheesecake Slice
125 g Morning Coffee biscuits, broken into pieces
80 g butter, melted
375 g cream cheese, softened
½ cup caster sugar
1 teaspoon vanilla extract
200 ml cream
2 tablespoons boiling water
2 teaspoons powdered gelatine
85 g packet jelly crystals
Line base and sides of a 16cm x 26cm slice pan with baking paper.
Process Morning Coffee biscuits in a food processor until it becomes crumbs. Add melted butter and process until combined. Press into base of lined pan. Refrigerate for 1 hour or until firm.
Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in cream.
Place water into a small bowl. Sprinkle over gelatine. Stir with a fork until gelatine dissolves. Set aside to cool slightly. Beat gelatine into filling until combined. Pour filling over base. Refrigerate for 3 to 4 hours or until set.
Make jelly, following packet directions. Set aside to cool to room temperature. Pour into a shallow dish. Refrigerate for about an hour or until jelly starts to thicken to the consistency of thickened cream. Pour jelly over cheesecake. Refrigerate for a further 3 hours or until set. Cut into squares to serve.