Raspberry Jelly Cheesecake

What a great combination, cheesecake & jelly! 



220 g              Biscuits
100 g              Butter

Raspberry jelly

800 ml           raspberry coulis, sieved
8                      gelatine leaves
120 g              caster sugar

Cheesecake filling

2kg cream cheese, softened
3 cups caster sugar
½ tsp sea salt flakes
½ cup lemon juice
3 cups cream



  • Crush the biscuits and mix with 100g melted butter
  • Line a spring form tin with the crust and allow to refrigerate


  • Place the gelatine in a bowl of cold water and allow to soften
  • Add 200 ml of the raspberry coulis and sugar to a saucepan and place over a medium heat
  • Bring to just before boiling point and then remove off the heat
  • Remove the gelatine leaves and squeeze out the excess water
  • Add to the hot coulis and stir until dissolved
  • Add the gelatine mixture to the remaining coulis and combine thoroughly
  • Pour half the coulis on top the biscuit base and refrigerate
  • Keep the remaining mixture in a warm place to keep liquid like

Cheesecake filling

  • Using an electric mixer, beat cream cheese on medium speed for 3 minutes or until fluffy
  • Reduce speed to low
  • Gradually beat in sugar and salt until combined
  • Increase speed to medium-high
  • Beat for 3 minutes or until very fluffy
  • Add lemon juice
  • Beat until combined
  • Whisk cream until medium-stiff peaks form
  • Whisk 1/2 of the whipped cream into the cream cheese mixture
  • Fold in remaining whipped cream
  • Once the first layer of gelatine is set, pour the cheesecake filling in
  • Level off and refrigerate for 2 hours
  • Pour over the remaining gelatine mixture

NB: If the coulis has set, warm up gently and leave to cool

  • Allow to set in the fridge for 2 hours