Saturday, October 3, 2009

Jelly Hearts strawberry cheesecake



Hey all! This is my first time trying out the Jelly Hearts cheesecake recipe! Adapted the recipe from many sources (auntyyochana & happyhomebaking). Tweaked it here and there to fit my 7"x7" tin. This is not the finished product yet though! I'm still waiting for the cheese and first layer of jelly to set before adding the rest of the jelly (: Am using raspberry jelly from Tortally because it's the brand I always use and the Cold Storage at Holland V ran out of strawberry jelly :/
Anyway, I'm so excited to taste it! Was a bit critical about the gelatine powder at first. But decided to just add it in. After all, it's my first attempt! Can't criticise me if I fail right? After all, as the Chinese say, 失败乃成功之母! (Which means failure is the mother of success) :D

Will post photos of the end product once it comes out of my fridge! Hahah

Bite me!
Cheryl :D

EDIT:

Here are the photos and the recipe! (:

Strawberry Jelly Hearts Cheesecake (non-bake)
adapted from auntyyochana.com & happyhomebaking



base:
310g digestive biscuits*
140g melted butter

cheesecake filling:
250g cream cheese 10g (1tbsp) gelatine powder 50g sugar 1/2 cup hot water 1/2 tsp vanilla essence

about 20 Strawberries
heart-shaped cookie cutter

jelly topping:
1 box of raspberry jelly 1 cup of boiling hot water 1 cup of cold water



1. Put the digestives in a ziplock bag and roll with a rolling pin till crushed. Melt the butter in a saucepan (do not burn!). Mix the biscuit crumbs & melted butter together and press firmly onto the base of a 7x7 cake tin. Chill for 30 minutes or until hard.

2. Dissolve the gelatin powder in the boiling water in a bowl. Keep warm.

3. With an electric mixer, beat cream cheese, sugar and vanilla essence until smooth & creamy. Blend in the gelatin solution and mix well.

4. Pour the cream cheese mixture into the cake tin on top of the biscuit base. Layer the strawberries on the cream cheese mixture and chill for at least 3 to 4 hours.

5. Dissolve the jelly crystals in boiling water. Add in the cold water after jelly dissolves. Pour the jelly onto the cream cheese mixture. Chill in the fridge until jelly is set before removing from the cake tin. Slice and enjoy! Makes about 20 squares.



*if you like your base more crumbly, increase the amount of digestives used.

Bite me!
Cheryl :D

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