Recipe Red Ripper jelly cheesecake : Easy, Special and Delicious

Recipe Red Ripper jelly cheesecake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Red Ripper jelly cheesecake. This Recipe Red Ripper jelly cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Red Ripper jelly cheesecake was necessary 6h, cook 10m and serving 8. Attention: allergies . Without having to wait long, let's just check the Recipe Red Ripper jelly cheesecake

If you like Allen's famous red lollies you're going to love this no-bake cheesecake. It has a granita biscuit base, a creamy filling and a raspberry jelly topping.

Red Ripper jelly cheesecake


10 Ingredients












  • 15 Arnott’s Granita biscuits










  • 60g butter, melted










  • 300ml thickened cream










  • 10 Allen’s Red Rippers lollies, chopped










  • 2 tsp gelatine powder










  • 500g cream cheese, chopped, at room temperature










  • 110g (1/2 cup) caster sugar










  • 85g pkt raspberry jelly crystals










  • 250ml (1 cup) boiling water










  • 100ml chilled water









  • Select all ingredients










7 Method Steps








  • Step 1


    Release the base from a 20cm springform pan. Line the base with baking paper, allowing a 4cm overhang. Secure the base back in the pan. Lightly grease the side of the pan.


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    How to line a springform cake tin with baking paper.









  • Step 2


    Process the biscuits in a food processor until coarsely crushed. Add the butter and process until combined. Press firmly over the base of the pan. Place in the fridge to chill until required.







  • Step 3


    Place the cream and Red Rippers in a heatproof bowl over a saucepan of simmering water (do not allow the bowl to touch the water). Cook, stirring often, for 8 minutes or until the Red Rippers have completely melted. Pour the mixture into a separate bowl and place in the fridge, stirring occasionally, for 20 minutes or until the mixture has cooled to room temperature.







  • Step 4


    Place 2 tablespoons water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes to soften. Microwave on High for 20 seconds or until hot. Whisk with a fork to dissolve the gelatine.







  • Step 5


    Use electric beaters to beat the cream cheese and sugar in a large bowl until smooth. Add the cooled cream mixture and gelatine mixture and beat until combined. Pour over the biscuit base. Place in the fridge for 3 hours or until just set.







  • Step 6


    Combine the jelly crystals and boiling water in a heatproof bowl. Stir until the crystals have dissolved. Add the cold water and stir to combine. Set aside for 30 minutes or until cool, but not set. Slowly pour the jelly mixture over the cheesecake while it is still in the fridge. Leave in the fridge for a further 2 hours or until set.







  • Step 7


    To serve, run a knife around the edge of the cheesecake to loosen, then unclip and remove the side of the pan. Use a large knife to separate the cheesecake from the baking paper and slide onto a serving plate.



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