prep: 20
cook: 4h
serves: 10-12


  • to make the cheesecake
  • 250g plain sweet biscuits
  • 100g butter, melted
  • 3 tsp powdered gelatine
  • 500g cream cheese, cubed and softened
  • 1 cup Bulla Sour Cream
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 1/2 tsp finely grated lemon rind
  • to make the strawberry jelly
  • 85g strawberry flavoured jelly crystals
  • strawberries, washed and sliced or chopped, for decoration

Layered Strawberry Jelly Cheesecake


  1. Place biscuits in a food processor and pulse until fine crumbs form. Add melted butter, mixing until well combined. Press into a lined 22cm spring form pan. Refrigerate until set. Dissolve gelatine in 1/4 cup boiling water and set aside to cool.
  2. Meanwhile, place cream cheese, Bulla Sour Cream, sugar, vanilla and lemon rind in a large bowl of an electric mixer and beat until smooth. Add gelatine mixture, mixing until well incorporated. Pour mixture over biscuit base, smoothing the top and refrigerate for 2 hours.
  3. For jelly layer, pour 250mL boiling water over jelly crystals stirring until dissolved. Add a further 200mL cold water. Refrigerate until jelly is a syrupy consistency, approximately 1 hour.
  4. Pour jelly gently over chilled cheesecake and arrange strawberries within jelly. Refrigerate until set.

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