Worldly Wednesday – Jelly Cheesecake Slice

Is it the school holidays that gets me hankering for childhood treats? I don’t know but so far this week I’ve made French Vanilla Slice and now, Jelly Cheesecake Slice. I must admit, they sell these at the canteen at work and I quite often buy them. Especially when I was pregnant with Master O – I’m surprised he didn’t come out looking like a jelly slice!

I gave it a whirl in the thermomix, converting as it went, its adapted from this recipe from Taste, as usual I’ve changed it up a bit though! If you don’t have a thermomix, just follow the Taste method, and you can use my ingredient options still if you wanted, the only difference being the raw sugar as I mill this down to caster sugar in Thermie.

Jelly Cheesecake Slice
You’ll Need:
80gm salt reduced butter
125gm Marie biscuits (milk coffee or teddy bear ones are fine too)
375gm light Philadelphia cream cheese
200gm light cream
1/2 tspn vanilla extract
100gm raw sugar
2 TB boiling water
2 tspn gelatin
1 pack of red jelly (25% reduced sugar, natural colours & flavours)

The How To:

  • Grease and line a slice tray with baking paper.
  • Pop butter into Thermomix bowl – melt for 2 minutes/90°/speed 2.
  • Add the biscuits, Breaking each in half as you add them. Mix for 8 sec/Speed 7.
  • Scrape down the sides and mix for 3 seconds/Speed 4 to combine.
  • 20130716-231419.jpg

  • Empty your biscuit base into your slice pan and press down so that you have a firm biscuit layer. Refrigerate until firm. Or if you are impatient like me, pop it in the chest freezer for 20 minutes!
  • 20130716-231949.jpg(At this point give your thermie bowl & lid a quick wash and dry.)

  • Add your sugar into your clean, dry bowl and mill to caster sugar for 3 sec/Speed 9.
  • Add cream and vanilla extract and mix for 12 sec/Speed 5.
  • Meanwhile, place the boiling water into a small bowl and the gelatin, stirring until smooth. Allow to cool slightly.
  • Take the MC off the thermomix lid and add your gelatin mix and then mix for 5 seconds/Speed 5.
  • 20130716-232435.jpg

  • Pour cheesecake mix onto the biscuit base smoothing and leveling as much as possible.
  • Allow to set in the fridge (around 3-4 hours)
  • 20130717-000411.jpg

  • Meanwhile, you can make up the jelly as per packet instructions.
  • Place in the fridge until cool then very gently pour over the cheesecake base (I used a 1/3 cup measure to do this).
  • 20130717-093818.jpg

  • Leave in the fridge until jelly is set.
  • Using the lower fat products, doesn’t make a massive difference, obviously it’s still NOT healthy, but not quite as bad either – sneak another piece then!
    Wibbly, wobbly and so very delicious!
    20130717-094011.jpg

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