This recipe takes me back to Brisbane, Australia in the late ’90s. We were visiting old friends. FG is an amazing cook and introduced us to this very simple recipe that she makes this dish regularly for her grandchildren. They love it and its very easy to make. You can make endless variations with the jelly or Jello and mix and match the toppings to complement your Jello base. For the one in the photograph, we used raspberry jelly and topped with summer berries. Experiment with canned pie toppings such as Strawberry, Blueberry, Plumb or even an orange jelly and top with Nutella.
This Cheesecake Recipe is pretty foolproof if you follow the easy steps. There is nothing complicated about the recipe. What you will end up with is the creamiest cheesecake ever, with a buttery, delicious crust. What’s even better about this recipe, is once you’ve tried it, you will see that it’s totally open to being adapted. You can change the crust, mix or swirl it with caramel or fudge. It’s the last cheesecake recipe you will need.
Adventurous with flavours? The recipe is so flexible. Have great fun with the family trying different ideas, flavours, and textures.
Easy Peasy Cheesecake
Cheesecake. Get adventurous with flavors as this recipe is so flexible. You can have great fun with the family trying different ideas and textures.
- 2 blocks of Cream Cheese
- ½ packet digestive biscuits depending on the size of your Cheesecake dish
- 1 large knob of butter melted
- 1 Cup Double Cream
- ½ Cup Caster Sugar
- 1 tsp vanilla.
- 1 packet of any jelly (Jello) flavour you want.
In a jug add the jelly and one cup of boiling water to melt. In the meantime put the biscuits in a large zip lock bag, seal and crush with a rolling pin.
Crush the breadcrumbs in a Zip-Lock Bag
Melt butter till liquid in the Microwave. Place crushed biscuits in a mixing bowl and add the Melted butted and mix till well absorbed.
Mix the melted butter and biscuits
Put the mixture into a non-stick, loose bottom pie dish and press down firmly and ensure that it is an even level. Pay particular attention to the sides so that your liquid filling mix doesn’t leak out. Pop into the fridge to set the butter.
In a mixing bowl add your cream cheese, vanilla, cream, sugar, and melted jelly and whisk well until all the ingredients are combined into a thick paste and all the cream cheese has had any lumps removed. Pour the cream cheese mixture gently onto the biscuit mixture and ensure it fills the dish evenly.
Pour the cream mixture onto the biscuit base
Carefully place the cheesecake into the fridge until sets. This can take a good couple of hours but ideally overnight.
When set, top the cheesecake with any topping that you like and serve. Your family and friends will adore it.
Get adventurous with flavors as this recipe is so flexible. You can have great fun with the family trying different ideas, flavors and textures.
The Original Cheesecake
The first Cheesecake” was created on the Greek island of Samos. Physical anthropologists excavated cheese moulds there which were dated circa 2,000 B.C. Simple ingredients of flour, wheat, honey, and cheese were formed into a cake and baked – a far cry from the more complicated recipes available today!
This is a perfect match for our cheesecake. Ilot de Haut Bergeron Sauternes 2015. This winery Represents the sweeter side of Bordeaux and is made with delicious white grapes of the region.
This chateau has been making stunning Sauternes since the 17th century so it’s no wonder this wine is an absolute dream.
Intense flavours of honeyed apricot, butterscotch, caramel, ginger, marmalade, and baking spices make this an absolute flavour sensation. Perfect for pairing with blue cheese! Available from Naked Wines.