Ingredients
85g packet raspberry-flavoured jelly crystals
250g packet Nice biscuits
125g unsalted butter, melted
125g punnet raspberries
FILLING
250g block cream cheese, chopped, at room temperature
¼ cup caster sugar
1 tblsp lemon juice
1/3 cup thickened cream
Method
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Grease an 18cm x 28cmrectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
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Combine jelly crystals and 11/3 cups boiling water in a heatproof jug. Stir until crystals are dissolved. Refrigerate for about 45 minutes, or until cool.
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Meanwhile, process biscuits in food processor until finely crushed. Add butter. Process until combined. Press firmly over base of prepared pan. Refrigerate while making filling.
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To make filling, process cream cheese, sugar and juice in same, clean food processor until smooth. Add cream and 1/3 cup of the cooled jelly. Process until combined. Spread over base. Refrigerate for 45 minutes.
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Meanwhile, return remaining jelly to fridge for a further 40 to 45 minutes, or until cold but not set. Jelly should resemble unbeaten egg whites.
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Scatter raspberries over top of filling. Gently pour in jelly, over the back of a dessert spoon to prevent pockets forming in the filling. Refrigerate overnight, or until set.
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Use baking paper to lift slice from pan. Cut into squares. Return to fridge until serving.