Serves 10
This Berry Cheesecake looks so pretty and using a packet of jelly to set the berries is a time saver. The Cheesecake will keep very well in the fridge (covered) for a week.
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Lemon Flavour Cheesecake

You will need

1 cup (250 ml) cold tap water
1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
1 cup (250 ml) fresh whipping cream

80 g packet red jelly crystals (raspberry or strawberry)
1 cup (250 ml) boiling water
200 g mixed berries



Measure the water into a medium size mixing bowl. Sprinkle the cheesecake mix over the water and beat until well blended. In a smaller mixing bowl, whip the cream until soft peak stage. Using the same beaters, whip the cheesecake mixture again for 1 minute until smooth.
Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon and stir until evenly blended. Dish the mixture into 10 small glasses, filling them 3/4 full.


Combine the jelly crystals with one cup of boiling water in a medium size mixing bowl. Divide the berries between the glasses and coat with jelly. Cover and refrigerate overnight.