Creaming soda jelly cheesecake

This pretty-in-pink retro dessert uses condensed milk and creaming soda to achieve a fun, fizzy flavour! Studded with glistening pink jelly cubes, cutting into this no-bake cheesecake feels like cutting into a gorgeous Terrazzo tile.

Allergens: Recipe may contain gluten, milk, egg and lactose.

10 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

5 Method Steps

  • Step 1

    Pour the creaming soda

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    (500ml (2 cups) creaming soda soft drink) into a small saucepan over medium-high heat. Bring to a simmer. Place the boiling water (2 tbs boiling water, plus 60ml (1/4 cup), extra) in a small heatproof bowl and sprinkle with the gelatine (3 tsp gelatine powder, plus 3 tsp, extra). 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.

  • 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 (250g packet nice biscuits) in a food processor and process until finely crushed. Add the butter (120g butter, melted) 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.

  • Step 3

    Place the cream cheese (500g cream cheese, at room temperature, chopped) and condensed milk (395g can sweetened condensed milk) in a clean food processor. Process until smooth. Add food colouring (Pink food colouring, to tint) 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 (300ml carton thickened cream, whipped) cheese mixture. Process until well combined.

  • Step 4

    Turn the jelly onto a clean work surface. Cut into 2cm cubes. Arrange half of the jelly cubes over the biscuit base. Pour over half of the cream cheese mixture. Arrange the remaining jelly cubes over the top then pour over the remaining cream cheese mixture. Place in the fridge for 6 hours to set.

  • Step 5

    Spoon whipped cream into a piping bag fitted with a large plain nozzle. Pipe peaks of cream over the top of the cheesecake. Sprinkle with sugar crystals (Pink sugar crystals, to decorate) to decorate.
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