A colleague asked me if nooknosh was still being updated.
I said no. But in my mind, over the years, I had been thinking that some receipes should have been uploaded here.
Anyway, fast forward to 2025.. back in the magic kitchen in England..
Here we go. A receipe which I’m sure I will attempt soon…
I do like jelly cheesecake. Every time I go past a jelly hearts outlet, I have to give myself a reason not to buy.
No bake cheesecake. It’s really not that difficult to make. Diane makes them for our gatherings. Perhaps if I succeed, and pass my own test, I could share these.
This picture shows jelly liquid with lemon peel in it. Jelly crystals with no sugar. Agar would probably work too. Or gelatine.
On the right is the ‘biscuit base’ all crushed up packed together on the base of a Pyrex dish. Use your imagination how you want the base. Bit of oat biscuit. Bit of digestive. Bit of chocolate bicky. Bit of crunch … add a little bit of sugar. It’s actually about maybe 6 pieces of bickies crushed up with a stone pestle in a bag, with ginger powder. A 1 cm slice of unsalted butter went on top and into the microwave in bursts of 1 min to melt it. That kind of keeps the crumbs together as they are packed and squeezed. Traditional methods, no magic there.
Then there is the soft cheese and the Greek yoghurt. Not Greek-style yoghurt but proper Greek yoghurt. Big difference.
500g of yoghurt and 200g of cheese.
The jelly powder with water, lemon peel, was heated, stirred and dissolved.
Cheese poured into the jelly pitcher jar, mushed up a bit.
Yoghurt poured into the jelly jar and whisked with a $2 whisk from Daiso.
Texture changes as the whole thing is mixed together because the jelly will cool some and cause the mixture to thicken abit. If it’s too thick, can add some squeezed lemon juice.
Stir in the juice well, you don’t really want it tooooo runny either, so just do the agar-ation thing.
After you think it looks good, just pour the mixture over the biscuit. Use a spatula to scrape the pitcher so that nothing is wasted.
Most likely it will now look like this. Just bump the tray on the table a bit so you get a flat surface.
Cover with cling film then chill it in the fridge. And you’re done.
If adventurous or need a variation, can pre-cut some colourful jelly into cubes, and mix them into the top layer.
Or maybe sprinkle some cocoa and chili flakes.
Or maybe after this is set, then pour another layer of jelly on top and wait for that to set into a 3 layer dessert. Then we could give jelly hearts a run for their money.
Credit to the noshlette for the foundations of the receipe and her hubby as the test subject over the years.
