Creaming soda jelly cheesecake
Ingredients
- 500ml (2 cups) creaming soda soft drink
- 2 tbs boiling water, plus 60ml (1/4 cup), extra
- 3 tsp gelatine powder, plus 3 tsp, extra
- 250g packet nice biscuits
- 120g butter, melted
- 500g cream cheese, at room temperature, chopped
- 395g can sweetened condensed milk
- Pink food colouring, to tint
- 300ml carton thickened cream, whipped
- Pink sugar crystals, to decorate
Description
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Step 1
Pour the creaming soda into a small saucepan over medium-high heat. Bring to a simmer. Place the boiling water in a small heatproof bowl and sprinkle with the gelatine. Stir until dissolved then stir into the creaming soda mixture. Pour the mixture into a small plastic container and place in the fridge for 4 hours or overnight to set.
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Step 2
Grease the base and side of a 20cm (base size) round springform pan. Line base and side with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until combined. Transfer the mixture to the prepared pan and use a straight-sided glass to press firmly over base and up side of pan. Place in the fridge for 30 minutes to chill.
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Step 3
Place the cream cheese and condensed milk in a clean food processor. Process until smooth. Add food colouring to tint pink. Process until evenly coloured. Place the extra boiling water in a heatproof bowl. Sprinkle with extra gelatine. Stir until dissolved. Add to the cream cheese mixture. Process until well combined.