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Easy jelly cheesecake Charlotte

Recipe may contain gluten and milk.

Fruit and jelly adorn this cherry-studded cheesecake. With soft, sugared savoiardi biscuits enclosing a creamy custard centre, this is an all-star summer dessert.

10 Ingredients


  • 2 tbs caster sugar

  • 400g cherries, halved, pitted

  • 36 savoiardi (sponge finger biscuits)

  • 400g mascarpone

  • 200g Pauls French Vanilla Double Thick Custard

  • 80g (1/2 cup) pure icing sugar, sifted

  • 100ml double cream
  • Cherry jelly


  • 11/2 tsp gelatine powder

  • 55g (1/2 cup) caster sugar

  • 125ml (1/2 cup) pure cherry juice (such as Bickford’s)

6 Method Steps


  • Step 1

    Combine caster sugar

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    (2 tbs caster sugar), 2 tbs water and 250g cherries (400g cherries, halved, pitted) in a saucepan over medium heat. Cook for 2 minutes or until sugar has dissolved. Increase heat to high. Stir for 5 minutes or until cherries are tender. Set aside to cool slightly. Transfer to a blender. Blend until smooth.


  • Step 2

    Grease the base of a 20cm (base size) round springform pan. Line base with baking paper. Arrange 30 savoiardi (36 savoiardi (sponge finger biscuits)) upright around side of prepared pan. Arrange remaining savoiardi over base, trimming to fit.

  • Step 3

    Use electric beaters to beat mascarpone (400g mascarpone), custard (200g Pauls French Vanilla Double Thick Custard) and icing sugar (80g (1/2 cup) pure icing sugar, sifted) in a bowl until combined and thickened slightly. Beat in cream (100ml double cream) until thickened. Fold in one-third of cherry mixture to create a swirled effect.

  • Step 4

    Spoon one-third of the mascarpone mixture into prepared pan. Use a butter knife to swirl through half the remaining cherry mixture. Spoon half the remaining mascarpone mixture on top. Swirl through remaining cherry mixture. Top with remaining mascarpone mixture. Smooth surface. Arrange remaining cherry halves, cut-side up, on top. Cover with plastic wrap. Place in the fridge for 2 hours to chill.

  • Step 5

    Meanwhile, to make the cherry jelly, place 60ml (1 ⁄4 cup) water in a saucepan. Sprinkle with gelatine (11/2 tsp gelatine powder). Set aside until softened. Place over medium heat. Stir until gelatine has dissolved. Add the caster sugar (55g (1/2 cup) caster sugar) and 60ml (1 ⁄4 cup) water. Stir until sugar has dissolved. (Don’t let it boil.) Remove from heat. Stir in cherry juice (125ml (1/2 cup) pure cherry juice (such as Bickford’s)). Strain into a jug. Place in the fridge, stirring occasionally, for 40 minutes or until thickened.

  • Step 6

    Pour jelly mixture over top of cake. Place in the fridge for 2 hours or until set. Remove side of pan and carefully run a butter knife between base of cake and paper to loosen. Slide onto a serving plate to serve.
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