Terrazzo jelly cheesecake
- Cassie Best
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Serves 8
More effort
Prep: 40 mins
Cook: 5 mins
plus at least 5 hrs setting
A star rating of 5 out of 5.2 ratingsRate
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Try this bright and playful dessert. Cubes of jelly are suspended in a creamy cheesecake to create a contrast of textures and a pretty terrazzo effect
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Easy strawberry ice cream
A star rating of 4.2 out of 5.11 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
135g pack orange jelly
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135g pack raspberry jelly
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300g digestive biscuits
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100g unsalted butter
melted
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4 gelatine leaves
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300ml double cream
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100g caster sugar
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500g full-fat soft cheese
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1 tsp vanilla extract
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Nutrition: Per serving
- kcal772
- fat54g
- saturates32g
- carbs61g
- sugars42g
- fibre1g
- protein9g
- salt1.11g
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Method
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step 1
First, make the orange jelly. Boil the kettle, break up the orange jelly cubes and tip into a jug or bowl. Pour over 250ml boiling water and stir until dissolved, add another 100ml cold water and mix well. Pour into a small container or tray (ours was 20 x 30cm) and leave to cool to room temperature, then chill for at least 2 hrs or until set.
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step 2
Repeat the same process with the raspberry jelly.
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step 3
Line the sides of a 23cm springform tin with baking parchment. Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip into the prepared tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
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step 4
Fill a large bowl with cold water, add the gelatine leaves one at a time to prevent them from sticking together, ensuring they’re fully submerged. Leave for 5 mins until soft. Meanwhile, in a saucepan, gently heat the cream and sugar for a few minutes until the sugar dissolves and the cream is steaming. Remove from the heat. Lift each gelatine leaf from the water, squeeze out the excess water and stir into the hot cream until all the gelatine has been added and dissolved. Leave to cool to room temperature, about 30 mins.
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step 5
Tip the soft cheese, vanilla and cooled cream into a bowl and beat together using an electric whisk until thick and creamy.
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step 6
Cut the jellies into small cubes of about 1cm, then very gently fold them through the creamy mixture, trying not to break them up. Scrape the mixture into the springform tin and smooth the top using a spatula. Chill for at least 3 hrs.
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step 7
Release the cheesecake from the tin and carefully transfer to a plate, then cut into slices to serve. Will keep in the fridge for up to two days.
Recipe from Good Food magazine, May 2025
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A star rating of 5 out of 5.2 ratings
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