Blue Heaven – Sweet Tooth Experiments

Blue Heaven Cheesecake recipe

I have always loved the flavour of blue heaven and decided that I wanted to make a cake out of it. The only way I could really think of putting this flavour into a cake was by using jelly crystals, thus the cake types I could actually experiment with were limited – making a cheesecake the most obvious option.

If I used the jelly in a cheesecake I wouldn’t need to bake the cake as the jelly would help set the cheesecake to the perfect consistency.

To play to the blue heaven child-hood flavour I added blue food colouring to really make this cake pop and look like it belonged in Willy Wonka’s chocolate factory.

The outcome was exactly as I was hoping for, the flavour reminds me of when I was a child, its super creamy and a satisfying must if you were a fan of blue heaven spiders as a kid!

Ingredients:

Base:

200g sweet biscuits
90g butter, softened

Filling:

85g jelly crystals (blue heaven flavored)
100g water
30g sugar
50ml cream
250g cream cheese, softened
A few drops of blue food coloring

Jelly layer:

30g jelly crystals (blue heaven flavored)
100g water

Method:

Line a 25cm spring form cake tin with baking paper.
Place the biscuits and soften butter in a food processor and blitz until the mix resembles fine breadcrumbs.
Press mix into the bottom and sides of the lined cake tin.
Place the tin in the fridge to set.
Boil the water and pour into a bowl, add the jelly crystals and stir until the crystals have melted and mixed in well. Set aside to cool to room temperature.
Place the cream in a new bowl and using electric beaters whisk the cream until soft peaks form.
Add the cooled jelly mix, sugar and cream cheese and beat until smooth and silky.
Add the food colouring and fold the mix a few times to achieve a blue swirl.
Pour the cheesecake filling into the prepared tin, smoothing the top with a spoon.
Place the cake tin in the fridge for 3 hours to set.
Meanwhile, boil 50ml water and pour not a bowl. Add the jelly crystals and stir until the crystals have melted and mixed in well. Leave aside to cool.
Once jelly mix is cooled pour the jelly over the cheesecake and place in the fridge for a further 90 mins to set.
Cut the cake into slices and enjoy!

Note: Using electric beaters I whipped up 100ml of thickened cream, 1 tbsn sugar and 1 tsn of vanilla essence to decorate the cake as well as a few raspberries.


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Blue Heaven, Grape Bubblegum and Creamy Soda Jelly Cake


When I was a tween/teen I use to love grape bubble-gum, creamy soda and blue heaven flavours. The grape flavour HubbaBubba bubble-gum was the go to, creamy soda was my favourite soft drink and blue heaven syrup was a must for the usual ‘spider’ milkshake I got at cafes with the family. As these flavours are all available in jelly crystals in the local Coles and Woolworths I decided I would use the crystals as the flavouring, in which is a method I have done many times in the past with a range of recipes. Once I had the flavours it was as simple as using my never fail vanilla cake mix and just dividing up the batter. This cake definitely brings back so many childhood memories! And of course, is very tasty as well!

Cake:

260g butter
200g sugar
4 eggs
1 + ½ cup cake flour
1 + ½ cup plain flour
1 tsn baking powder
½ tsn bicarbonate soda
1 cup milk
1 tsn vanilla essence
60g blue heaven jelly crystals
60g bubblegum grape jelly crystals
60g creamy soda jelly crystals
Blue and Red food colouring

Icing:

190g butter
150g icing sugar

Method:

Grease and line 3 x 25 cm cake tins and pre-heat the oven to 175c.
Using electric beaters cream the butter and sugar for 5 minutes until creamy and fluffy.
Add eggs one at a time, beating between each addition.
Sift the flours, powder and soda in a bowl, add this dry mix to the butter mix. Add the milk and vanilla to the butter mix, beat on slow until just combined (do not over beat).
Divide the batter equally into 3 bowls.
Add the blue heaven jelly crystals and blue food colouring to one bowl of batter mix.
In the second bowl of batter add the Bubblegum jelly crystals mixed with a little red and blue food colouring to make the purple grape colour.
Lastly add the creamy soda jelly crystals as well as the red food colouring to the last bowl.
Stir each bowl of batter until the crystals and colour is just combine and even.
Pour the 3 bowls of batter into the 3 tins and bake for 45 minutes until a skewer inserted in the centre comes out clean.
Cool the cakes in the pan for 5 minutes then place on a cooling rack.
To make the icing beat the butter and sugar for 5 minutes until fluffy and creamy.
Once the cakes are cold place the purple layer onto a plate and spread a layer of icing on top.
Add the blue cake layer and top with icing.
Add the pink cake layer and top with icing.
Use the remainder of the icing to spread around the sides of the cake to ensure top and side coverage.

Notes: I divided the icing into 3 bowls and added colours according to the layer (for the outside icing combine the leftover icing). This is not required but I felt it further enhanced the colours vibrancy. I also decorated with an icing sugar dusting and coloured sugar pearls.