Jelly Cheesecake Slice

Jelly Cheesecake Slice

One of the all time best no bake desserts is cheesecake. Making it into a slice is the perfect way to serve cheesecake. You can have a slice for dessert or morning tea or pop one into your lunchbox. It is popular all over the world with nearly every cuisine having a version of this luscious cake. The best part is it is so easy to make in the Tefal Cuisine Companion. You can even make your own cream cheese (recipe follows) in the Tefal Cuisine Companion.

Biscuit base:

200gm plain biscuits (Granita or Marie etc)
20gm shredded or desiccated coconut
150gm unsalted butter, melted (I melted in microwave)
Insert Ultrablade. Stopper in.
Crush biscuits using pulse button until done with internal steam basket inserted.
Add coconut and melted butter. Stopper out. Internal steam basket removed.
Sp3:30sec or until combined.
Press into baking paper lined 20cm x 30cm slice tin (make sure baking paper extends over sides of tin to enable easy removal of slice)

Cheesecake layer:

1/4 cup boiling water
10 gms gelatine powder
250gm CC made cream cheese or Philadelphia cream cheese, softened
395gm condensed milk
300mls thickened cream
1/2 tspn vanilla extract
Pour boiling water into small heatproof glass, start stirring vigorously with fork, add gelatine quickly and keep stirring until gelatine dissolves. Set aside stirring occasionally until cooled to room temperature.
Insert Kneading Blade. Stopper out.
Add cream cheese, Speed 11 until smooth, scraping down sides with spatula every 10 seconds.
Add condensed milk, Speed 10 until fully combined, scraping down sides and around blade with spatula every 10 seconds.
Insert Whisk.
Add cream and vanilla extract.
Speed 6 for 1 min 30 or until mixture thickens. Scrape down sides with spatula every 20 seconds.
Start Speed 6 for 20 seconds whilst pouring gelatine mixture through hole in lid.
Remove whisk, give a light stir with spatula and pour onto biscuit base.
Refrigerate until set.

Jelly topping:

1 packet Aeroplane mango jelly
1 packet Aeroplane pineapple jelly
2 passionfruit
Combine both jelly powders in measuring jug, make up to 500mls with  boiling water and whisk until combined.
Set aside on bench top to cool for 30 mins,
Stir in passionfruit pulp and refrigerate for approx 20 to 30 mins until it is the consistency of thick syrup.
Pour over cheesecake mixture.
Refrigerate until set.

Cream Cheese

1 litre full cream milk

300 mls thickened or pure cream

40 gms white wine vinegar
1 tablespoon Greek yoghurt (optional)

Insert Stirring Blade. Stopper out.
Add milk and cream

Sp3:100deg:20mins 

Sp3:1min adding white wine vinegar through hole in lid

Rest 10 mins then gently pour curds into tea towel lined mesh sieve over large bowl. (Reserve 1 cup whey). Strain for 2 minutes then place in clean bowl, and set aside for 1/2 hour.  Add enough  reserved whey to just cover cheese. Cover with cling wrap and refrigerate overnight. When ready to use drain any excess whey. Add yoghurt (optional)
Blend until smooth using Ultrablade, Mini Bowl or stick blender.