TIP: It’s important to cool jelly before adding to the filling so it doesn’t curdle. If jelly becomes too thick, microwave on High (100%) in 10-second bursts, until it’s the right consistency.
Ingredients
Method
Grease an 18cm x 28cmrectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Combine jelly crystals and 11/3 cups boiling water in a heatproof jug. Stir until crystals are dissolved. Refrigerate for about 45 minutes, or until cool.
Meanwhile, process biscuits in food processor until finely crushed. Add butter. Process until combined. Press firmly over base of prepared pan. Refrigerate while making filling.
To make filling, process cream cheese, sugar and juice in same, clean food processor until smooth. Add cream and 1/3 cup of the cooled jelly. Process until combined. Spread over base. Refrigerate for 45 minutes.
Meanwhile, return remaining jelly to fridge for a further 40 to 45 minutes, or until cold but not set. Jelly should resemble unbeaten egg whites.
Scatter raspberries over top of filling. Gently pour in jelly, over the back of a dessert spoon to prevent pockets forming in the filling. Refrigerate overnight, or until set.
Use baking paper to lift slice from pan. Cut into squares. Return to fridge until serving.
