Ingredients
Method
- Dissolve each flavored gelatin packet in 240ml of boiling water. Pour each color into separate shallow pans and refrigerate for at least 4 hours until set.
- Combine graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. Chill in the freezer for 15 minutes.
- Sprinkle unflavored gelatin over 60ml of cold water and let it stand for 5 minutes, then melt it gently.
- Beat cream cheese and sugar until smooth, then incorporate melted unflavored gelatin while mixing on low.
- Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Slice the set colored gelatin into 1cm cubes and gently fold into the cream cheese mix. Pour over the crust and smooth the top.
- Refrigerate the cheesecake for a minimum of 6 hours, preferably 12 hours.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Use a hot, thin-bladed knife to slice the cake for clean cuts.