From the menu...
We contact restaurants and cafes on your behalf to get the inside word on a recipe.June Campbell would like to know how to make Jelly Tip cheesecake.
Christchurch’s decadent sweet treat bakery, Glamour Cake, has a loyal following of customers, including local June Campbell.
Campbell’s favourite dessert on the menu is its Jelly Tip cheesecake, which she says tastes exactly like the icecream. Unfortunately the popular cheesecake is often sold out, so she’s asked for the recipe
We contacted Glamour Cake baker Bree Scott, who happily shared her method.
Jelly Tip Cheesecake
1 packet Arnotts Farmbake Chocolate Chip Fudge Biscuits 200g butter
60g condensed milk
500g cream cheese
500g cream
100g sugar
2 teaspoons of gelatine
1 block Whittakers’ Jelly Tip chocolate
200g milk chocolate
40g raspberry jelly crystals
Place the biscuits in a food processor and process until fully crumbled.
Melt butter and condensed milk together then add to the crumb.
Continue to blitz the mixture until it holds together.
Line a 24cm springform tin with greaseproof paper and spray well.
Place crumb in tin and pat down to form cheesecake base. In a large bowl, beat cream until it forms firm peaks and has a strong body.
In a separate bowl add cream cheese and sugar then beat until smooth (this can take up to eight minutes.) Combine cream cheese mixture into the cream and mix slowly until blended.
In a cup combine gelatine and five teaspoons of cold water, stirring quickly to remove lumps. Allow to set.
Once all the water has been absorbed, heat in microwave for one minute. Pour hot gelatine over cheesecake mixture and beat on slow to combine.
Chop half the Jelly Tip block into fine pieces, along with 100g of the milk chocolate and fold into the cheesecake mix. Pour mixture over the base, leaving an inch of space at the top of the tin.
Set in freezer overnight. Once set make raspberry jelly and allow it to cool before pouring over cheesecake. Return to fridge for 30 minutes to set. Melt the remaining milk chocolate and drizzle over the top. Decorate with Jelly Tip chocolate.
Glamour Cake, 8 Norwich Quay, Lyttelton, Christchurch. Open Monday 8am to 11.30am, Tuesday to Saturday, 7.30am2.30pm.