Food & Wine
Jelly Tip cheesecake
Christchurch's decadent sweet treat bakery Glamour Cake has a loyal following of customers, including local June Campbell.
Campbell's favourite dessert on the menu is its Jelly Tip cheesecake, which she says tastes exactly like the ice-cream. Unfortunately the popular cheesecake is often sold out, so she's asked for the recipe.
We contacted Glamour Cake baker Bree Scott, who happily shared her method.
Ingredients
- 1 packet Arnotts Farmbake Chocolate Chip Fudge Biscuits
- 200g butter
- 60g condensed milk
- 500g cream cheese
- 500g cream
- 100g sugar
- 2 teaspoons of gelatine
- 1 block Whittakers' Jelly Tip chocolate
- 200g milk chocolate
- 40g raspberry jelly crystals
Method
- In a food processor place the biscuits and process until fully crumbled. Melt butter and condensed milk together then add to the crumb. Continue to blitz the mixture until it holds together. Line a 24cm springform tin with greaseproof paper and spray well.
- Place crumb in tin and pat down to form cheesecake base. In a large bowl beat cream until it forms firm peaks and has a strong body. In a separate bowl add cream cheese and sugar then beat until smooth, this can take up to eight minutes. Combine cream cheese mixture into the cream and mix slowly until blended.
- In a cup combine gelatine and five teaspoons of cold water, stirring quickly to remove lumps, allow to set. Once all the water has been absorbed heat in microwave for one minute. Pour hot gelatine over cheesecake mixture and beat on slow to combine.
- Chop half the Jelly Tip block into fine pieces along with 100g of the milk chocolate and fold into the cheesecake mix. Pour mixture over the base leaving an inch of space at the top of the tin. Set in freezer overnight.
- Once set make raspberry jelly and allow it to cool before pouring over cheesecake. Return to fridge for 30 minutes to set. Melt the remaining milk chocolate and drizzle over the to, Decorate with Jelly Tip chocolate.
Glamour Cake, 8 Norwich Quay, Lyttelton, Christchurch. Open Monday 8am to 11.30am, Tuesday to Saturday 7.30am-2.30pm.
Republished with permission of Stuff.co.nz. Image credit: Glamour Cake via Stuff.co.nz.