| | Red Skins jelly cheesecake
Red Skins jelly cheesecake
Red Skins jelly cheesecake 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Release the base from a 20cm springform pan. Line the base with baking paper, allowing a 4cm overhang. Secure the base back in the pan. Lightly grease the side of the pan.
  2. Process the biscuits in a food processor until coarsely crushed. Add the butter and process until combined. Press firmly over the base of the pan. Place in the fridge to chill until required.
  3. Place the cream and Red Skins in a heatproof bowl over a saucepan of simmering water (do not allow the bowl to touch the water). Cook, stirring often, for 8 minutes or until the Red Skins have completely melted. Pour the mixture into a separate bowl and place in the fridge, stirring occasionally, for 20 minutes or until the mixture has cooled to room temperature.
  4. Place 2 tablespoons water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes to soften. Microwave on High for 20 seconds or until hot. Whisk with a fork to dissolve the gelatine.
  5. Use electric beaters to beat the cream cheese and sugar in a large bowl until smooth. Add the cooled cream mixture and gelatine mixture and beat until combined. Pour over the biscuit base. Place in the fridge for 3 hours or until just set.
  6. Combine the jelly crystals and boiling water in a heatproof bowl. Stir until the crystals have dissolved. Add the cold water and stir to combine. Set aside for 30 minutes or until cool, but not set. Slowly pour the jelly mixture over the cheesecake while it is still in the fridge. Leave in the fridge for a further 2 hours or until set.
  7. To serve, run a knife around the edge of the cheesecake to loosen, then unclip and remove the side of the pan. Use a large knife to separate the cheesecake from the baking paper and slide onto a serving plate.
Time for preparing:
10 min.


  • 15 Arnott’s Granita biscuits
  • 60g butter, melted
  • 300ml thickened cream
  • 10 Allen’s Red Skins lollies, chopped
  • 2 teaspoons gelatine powder
  • 500g cream cheese, chopped, at room temperature
  • 110g (1/2 cup) caster sugar
  • 85g pkt raspberry jelly crystals
  • 250ml (1 cup) boiling water
  • 100ml chilled water