Grapefruit jelly cheesecake

This chilled no-bake cheesecake with a tangy fruit topping is a colourful finale to any dinner party.

Preparation Time : 30 minutes

Ingredients (serves 8)

    * Melted butter, to grease
    * 9g pkt pink grapefruit flavoured low-kilojoule jelly crystals
    * 250g pkt cream cheese, at room temperature
    * 100g (1/2 cup) caster sugar
    * 1 tsp finely grated lemon rind
    * 1 tbs fresh lemon juice
    * 300ml ctn thickened cream
    * 2 tbs cold water
    * 2 tsp gelatine powder
    * 6-8 Arnott's Nice biscuits
    * Pink grapefruit segments, to serve
    * Double cream (optional), to serve


   1. Brush an 11 x 20.5cm (base measurement) loaf pan with melted butter and line with plastic wrap.
   2. Prepare the jelly following packet directions using only 435ml (1 3/4 cups) water. Pour into the prepared pan and place in the fridge for 6-8 hours or until set.
   3. Use an electric beater to beat the cream cheese, sugar, lemon rind and lemon juice in a bowl until smooth. Use a clean electric beater to beat the cream in a separate bowl until soft peaks form.
   4. Place the cold water in a heatproof dish and sprinkle over gelatine. Place the dish in a small saucepan and add enough boiling water to come halfway up the side of the dish. Use a fork to whisk the mixture until the gelatine dissolves. Stir into the cream cheese mixture. Gently fold in the cream. Carefully spread the mixture over the jelly. Arrange the biscuits on top, trimming to fit, if necessary. Cover with plastic wrap and place in the fridge for 6-8 hours or overnight until set.
   5. Carefully turn the cheesecake onto a serving plate and remove the plastic wrap. Top with pink grapefruit segments. Cut into slices and serve with cream.


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