I love cheesecake and even the hubby, who doesn’t eat cheese, loves cheescake! I’ve never been brave enough to try making a baked cheesecake so I stick to chilled cheesecakes. This one is pretty classic and I love the jelly layer on top. You can leave it off if you can’t find lemon jelly, though I also think it would be nice with passionfruit jelly.
I used an adjustable cake ring for my cheesecake, though it would also work in a regular springform tin. Take a look at my recipe for a White Chocolate and Raspberry Cheesecake for more details on the cake ring.
makes one 9 inch cheesecake
1 (200g) packet plain sweet biscuits
120g (4 oz) butter, melted
2 packs cream cheese, softened (500g/16 oz total)
3/4 cup caster sugar
1/3 cup lemon juice (juice of 1 medium lemon)
grated zest of 3 lemons (about 2 tbsp total)
3 teaspoons powdered gelatine
2/3 cup Greek yoghurt
2/3 cup cream, lightly whipped
1 packet lemon jelly (jello)
Line base of a 9 inch round springform pan with baking paper. As mentioned above, I used the adjustable ring, so I didn’t line or grease it. I just sat it on a flat plate.
Put the lemon juice into a small saucepan and sprinkle gelatine over the top.
Blitz biscuits in a food processor into crumbs (or smash up inside a ziplock bag). Melt the butter and mix into crumbs. Pour the crumb mix into the bottom of the tin and flatten with a spatula or your hand. Put into the fridge to chill and firm up.
Heat lemon juice and gelatine over low heat, stirring with a fork until dissolved. Set aside to cool (gelatine and cream cheese mixtures must be at the same temperature before combining). Using an electric mixer, beat cream cheese, sugar and lemon rind until smooth.
With the mixer on low, beat gelatine into cream cheese mixture. Mix in the yoghurt, then lightly fold in cream, mixing until combined. Spoon filling over base. Smooth surface. I like to gently wobble the plate to flatten out the mixture. Refrigerate for at least 4 hours or overnight until set.
Make up the lemon jelly according to the packet instructions. I like it to set slightly firmer than regular jelly, so I leave out about 10% of the water. Allow jelly to cool to room temperature, then carefully pour onto the top of the cheesecake. You want the jelly layer about 1cm (3/8″) high. Return to the fridge and leave for at least 4 hours to allow jelly to set. Mine did spring a tiny leak but I only lost a teaspoon or two of jelly.
To remove the cheesecake from the tin (or ring) I like to run a kitchen blowtorch quickly around the outside. It melts the mix just enough to let the ring easily come away.