Recipes

Creaming Soda Jelly Cheesecake

Written By Eleanor Wines Adapted from Elisa Pietrantonio’s Recipe

This is a fun, bright desert with a fun flavor and texture. These beautiful jellies will add a fun texture and look so cool. The bright, spring color can be changed if you want, simply by altering the food coloring’s color and the color of sugar crystals. I hope you have fun making this fun, springtime treat. Enjoy!

Ingredients

500ml (2 cups) creaming soda soft drink

2 tsp boiling water, plus 60ml (1/4 cup), extra

3 tsp gelatine powder, plus 3 tsp, extra

250g packet nice biscuits

120g butter, melted

500g cream cheese, at room temperature, chopped

395g can sweetened condensed milk

Pink food coloring

300ml carton thickened cream, whipped

Sugar crystals to decorate

Directions

Pour the creaming soda into a small saucepan over medium-high heat. Bring to a simmer. Place the boiling water in a small heatproof bowl and sprinkle with the gelatine. Stir until dissolved then stir into the creaming soda mixture. Pour the mixture into a small plastic container and place in the fridge for 4 hours or overnight to set.

Grease the base and side of a 20cm (base size) round springform pan. Line base and side with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until combined. Transfer the mixture to the prepared pan and use a straight-sided glass to press firmly over base and up side of pan. Place in the fridge for 30 minutes to chill.

Place the cream cheese and condensed milk in a clean food processor. Process until smooth. Add food coloring to tint pink. Process until evenly coloured. Place the extra boiling water in a heatproof bowl. Sprinkle it with extra gelatine. Stir until dissolved. Add to the cream cheese mixture. Process until well combined.

Turn the jelly onto a clean work surface. Cut into 2cm cubes. Arrange half of the jelly cubes over the biscuit base. Pour over half of the cream cheese mixture. Arrange the remaining jelly cubes over the top then pour over the remaining cream cheese mixture. Place in the fridge for 6 hours to set.

Spoon whipped cream into a piping bag fitted with a large plain nozzle. Pipe peaks of cream over the top of the cheesecake. Sprinkle with sugar crystals to decorate.