Lemon Jelly Layered Cheesecake

3008
Photo Credits: instagram.com/glitteriine

INGREDIENTS

  • 1/2 wine biscuits
  • 75 g butter
  • 1 tbsp lemon gelatin, plus ¼ cup water
  • 1/2 cup icing sugar
  • 1 tbsp lemon gelatin, plus ¼ cup water
  • 500g cream cheese, softened
  • 1 cup icing sugar
  • 1 tsp vanilla essence
  • 1 cup cream
  • 2-3 fresh lemon squeezed or juice

Materials:

  • springform tin

PROCEDURE

  1. Using a food processor, whisk the biscuits to fine crumbs, then add the melted butter and pulse until well mixed.
  2. Press evenly into the base of a 23cm springform tin and chill.
  3. Sprinkle the lemon gelatine over the water and let swell for 5 minutes, then microwave for 30 seconds or heat over a cup of boiling water until dissolved and smooth.
  4. Whisk fresh lemon squeezed and icing sugar until smooth and thick then blend in the gelatine. Transfer to a jug.
  5. Sprinkle the second measure of gelatine over the water and let swell for 5 minutes, then microwave for 30 seconds or heat over a cup of boiling water until dissolved and smooth.
  6. In the food processor, whisk the cream cheese, icing sugar and vanilla until smooth, then add the cream and pulse until slightly thickened and well mixed. Transfer to a jug.
  7. Pour half the cream cheese mix over the chilled base, then smooth and chill for 20 minutes.
  8. Pour over half the lemon mix and chill for 20 minutes before repeating the final two layers.
  9. You can repeat the same ingredients if you want to add additional layers.
  10. Chill the cheesecake for 2 hours before cutting.
  11. Run a sharp knife around the cake and release the tin. Transfer to a plate and decorate with whipped cream on top or meringue frosting. Serve and enjoy!

For the fluffy meringue frosting:

  • (optional frosting decor)
  • 4 egg whites
  • 2 cups castor sugar
  • Few drops vanilla essence
  • Some water

PROCEDURE

  1. Lightly whisk all ingredients in a large heatproof bowl until combined.
  2. Place the bowl over some simmering water (double boiler) and whisk with an electric hand beater for 15 minutes or until peaks form.
  3. Once done remove from heat and continue to beat till mixture cools. It should start to form a frosting.

Credits to: foodtolove.co.nz