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Gastronomical ramblings

The (Streak Dilution) Lemon Jelly Cheesecake

Our department recently had a bake sale (and by recently, I mean a few months ago), so I decided to bake something. Thoughts of making something similar to Ms Humble’s petri dish cookies had previously crossed my mind several times, and given the fact that our department is a Micro+Immuno one, it would have been more than fitting to do so. But further consideration had me thinking why not make something with actual jelly in it? since petri dish cultures contain agar.A light bulb went off and I decided to make a lemon jelly cheese cake with white chocolate streaks. 



250g Arnott’s Marie biscuits, crushed 

100g butter, melted

500g cream cheese, at room temperature

300ml thickened cream

3/4 cup caster sugar

1 packet lemon-flavoured jelly crystals

Streak dilution decoration:

White chocolate icing


What to do when you don’t have a mini-processor at home… 


1. In a bowl, combine the melted butter and biscuit crumbs until thoroughly mixed. 


2. Place a heaping tablespoon of the combined butter+biscuit mixture into patty pans (or one cake tin) and use the back of the spoon to press down quite firmly. 


3. In a large mixing bowl and using an electric mixer on a medium to high setting, beat together the cream cheese, thickened cream and caster sugar until the mixture is smooth and combined. 

4. Divide the cream cheese mixture evenly between the patty pans (or pour into cake tin). Use the back of a spoon to smooth out the mixture. 

*Note. Do not fill the patty pans to the brim to allow enough room for the jelly layer. 

5. Allow the cheesecakes to refrigerate for at least four hours (preferably overnight) before adding the jelly. 


6. After overnight refrigeration (can everyone see the sunlight in the photos?), prepare the jelly crystals according to the instructions given on the packet. 

7. Spoon the jelly onto the patty pans and refrigerate for at least a few hours (according to instructions).  

*Note. I waited until the jelly mixture cooled to lukewarm temperature before adding it to the cheesecakes. 


And the jelly cheesecakes are now ready to serve/eat! For the microbiologists or bacteria-enthusiasts out there, now is the time to pull out the white chocolate icing and go nuts with the streak dilution decorations. 


Our bacteria-laden plates grown in the lab don’t normally look this tasty! Thank goodness for that… because eating them wouldn’t go down too well…