Ah finally I have a semblance of success with the jelly cheesecake. I learned that if you put fruits in the jelly layer it is a must to put in gelatine powder to get it to set. Now to stop my kiwis from floating upwards, I had to secure them with toothpicks. You can see small indentations on the jelly layer where the kiwi fruit is. Next challenge is to set the fruits on the cheese layer before the cheese layer fully sets. Then when I pour the liquid jelly, they won't float upwards.
Care to share a slice with me :-)
Ingredients for the biscuit base:
150 gm digestive biscuits, crushed
70 gm unslted butter, melted
Ingredients for the filling:
250 gm cream cheese, soften
50 gm sugar
half cup hot water
10 gm gelatine powder
1 tsp vanilla essence
Slices of kiwis (2 kiwi fruits, skinned and sliced)
Ingredients for jelly layer:
1 box lemon flavoured Tortally Jelly
1 cup hot water
1 cup cold water
4 tsp gelatine powder
Crush biscuits till fine and mix with melted butter.
Press the buttered biscuit crumbs into the base of the pan and refrigerate for a couple of hours to let the base harden.
Whisk soften cream cheese with sugar and vanilla essence till smooth and creamy.
Put the gelatine powder in the hot water and microwave this for about 20 secs.
This way the gelatine powder melts very well in the hot water.
Pour the gelatine mixture into the cream cheese mixture and stir till well blended.
Pour the above mixture into the prepared biscuit base and chill the mixture till 3/4 set.
Place the kiwi slices on top of the cream cheese mixture and refrigerate for another hour till the kiwi slices set into the cream cheese mixture.
Mix jelly powder in hot water together with the gelatine. Stir till dissolved and then add in the cold water.
Let the mixture cool a little.
Pour the cool jelly liquid over the cream cheese layer and refrigerate till the jelly layer sets.