Recipe: Strawberry Jelly Cheesecake

Verdict: Tigerbaby loves it!

I saw this strawberry jelly cheesecake done many times on facebook and it keep lingering on my mind to try to do it. Finally, I decided to get it done. I made sure I follow the recipe ingidients closely and even made 2nd trip to supermarket to get things when i realise I am short of some. 


Here it goes.. the original author / baker for this recipe Bing's Strawberry-jelly-hearts-cheesecake but I did a little slight changes on mine and the results are Good... will update later on how tigerbaby likes it..  =) 

Makes 20 to 24 jelly hearts.

Ingredients

For the crust -
300g digestive biscuits  (*i use only 250g Shortbread biscutts- as one packet only 250g)
150g melted butter (*left with 125g so thats all i used - couldn't bother cutting a new one for that extra 15g)

For the cheesecake layer -
500g cream cheese (placed in room temperature for 2 to 3 hours to soften)
1 & 1/2 tablespoons gelatin powder
1 & 1/4 cups boiling water
2/3 cups sugar (*i only use 1/2 cup Pyrex)
1 teaspoon vanilla extract
About 10 to 12 strawberries

For the jelly layer -
160g strawberry flavoured jelly
1 & 1/2 cups boiling water
1 & 1/2 cups cold water

Method:

1) Make the crust first - line (butter or oil the base of the tray/container), process the biscuits and then pour in melted butter and give it a good mix. Layer into a container or a baking tray for about one inch or less. Put in fridge to cool.

2) Prepare the cheesecake layer - put cream cheese into a bowl , add in sugar and blend them together till soft and fluffy and creamy looking.  Add in vanila extract and blend it a bit. Leave aside or put in fridge first in case get dirty.  

3) Make the gelatin - put gelatin powder in a bowl, add in boiling water and stir it to it gets well blended. Let it cool down. 

4) Take the biscuits tray out from fridge, use fork port little holes around it. Why this step? no idea seriously. Pour in the gelatin to the cream cheese and then blend it slowly. I made it by 3 parts. Pour blend pour blend pour blend with a electric whisk. 

5) Slowly pour in the cheese into the pan. Let it rest in room temperature (don't put in fridge first) for about 10 mins 

6) While waiting for it to rest, cut out the strawberry into love shape. Press it in to the cream cheese approx 2 cm - 3 cm apart or whatever size u like but of course smaller is nicer i think.  So u need to estimate the size of your pan with the amount of strawberries you have and the size of your strawberries as well. :)  Its pretty much deco on this part so if you don't have strawberry - u can skip this part. It still looks good *have a little pic below to show what i mean*  continuing.. when u put the strawerry in , push it in half into the cheese mixture or in other wise let it sink it a little so it stick there and not move around :)

7) Cover with glad wrap or a cover and fridge it for at least 4 hours or overnight. I fridge it  for 8 hours.

8) Part 2 Jelly part - dissolve jelly powder with boiling water, mix it well and then add in cool water, let it cool for a while *pretty much gets cool down once u add the cold water but jsut give it a couple minutes more. Gently pour into the cheesecake , make sure it cover the strawberry and fridge it for another 4 hours at least - i did it Overnight. 

Ta...Da.... Strawberry Jelly Cheesecake is done :) For me I made 2 boxes, One Long box as you see and one normal sandwitch box which holds 1 liter. I try take a pic and update later ; however do refer the orginal author blog for picture demostration. I find her picture guidance is very good so didn't took too many on mine. 

This is not hard to do, pretty much blending and mixing and patience of waiting to get to part 2 and a lot of washing lolz but no oven required for this and it looks great *appetizing* and the cheese taste is more light like tofu instead and with a jelly it helps minimize the "jieliat" feeling of too many cheese; plus with the biscuit a bit of cruchyness - the taste is Heavenly~~ hope tigerbaby likes this for a her teabreak today!