1-First, make the biscuit base by crushing 250 grams of vanilla biscuits and mixing them with 125 grams of melted butter and 1 tablespoon of lemon zest. Press this mixture firmly into the bottom of your springform tin for a solid foundation. Let it chill in the fridge while you work on the filling to keep things even.

2-Next, whip 1/2 cup of cream to stiff peaks in a bowl, then blend 675 grams of cream cheese with 1 cup of icing sugar and 1 1/2 teaspoons of vanilla essence until smooth. Gently fold in the whipped cream to create a light, creamy mixture that’s easy to work with. Divide this filling into three equal portions for the layers.

3-Now, prepare the jelly layers one at a time. Dissolve 40 grams of blueberry jelly crystals in 1/4 cup of boiling water, let it cool a bit, then mix it into one portion of the filling. Pour this into the tin and freeze for about 20 minutes until it’s set but not hard. Repeat with the lemon jelly (adding a few drops of yellow food coloring and 1-2 teaspoons of lemon juice) and then the raspberry jelly (with 1/4 to 1/2 teaspoon raspberry essence), chilling each layer for 20 minutes in the freezer.

4-After all layers are assembled, cover the cheesecake and refrigerate it for at least 12 hours to fully set. Once it’s ready, decorate with piped whipped cream swirls made from 2/3 cup cream, 2 tablespoons icing sugar, and 1/2 teaspoon vanilla essence, plus mini candy Easter eggs for a festive touch. This step-by-step approach ensures distinct, colorful layers that make your Jellytip Cheesecake a hit.