DIY : Strawberry Jelly Cheesecake
Cheesecake lovers! This Recipe is for you!
If you want to make your own cheesecake , or you’re looking forward making it again with a new design , in a way that is well presented and will impress people around you! Then you should follow the steps on how to make the Strawberry jelly cheesecake recipe I came across on Foodista .
You will need :
The crust :
- 300g digestive biscuits
- 150g melted butter
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
- 1 teaspoon vanilla extract
- About 10 to 12 strawberries
Jelly layer :
- 160g strawberry flavoured jelly
- 1 & 1/2 cups boiling water
- 1 & 1/2 cups cold water
First thing you should do , place 150g of butter in a oven proof bowl and cover it loosely with cling film wrap (you can also use a microwave oven food cover. Microwave for 30 to 40 seconds at high till butter is melted)
Line a rectangular pan with a large piece baking paper.Dip a brush into the melted butter and butter the pan generously.
Use digestive biscuits for the base.
Process 300g of digestive biscuits in a food processor until they become fine crumbs.
Place the crumbs in a large bowl and add the melted butter.Stir well to combine.
Place the biscuits-butter mixture in the pan.
Using a potato masher pack the mixture tightly into the pan.
Once the crust is made, place the pan in the fridge and chill until ready to use.
Add 1 & 1/2 tablespoons of gelatin powder in a bowl.Make sure to use the right amount of gelatin otherwise the cheese layer won’t set.
Add 1 & 1/4 cups of boiling water to the gelatin powder.Stir well till all the gelatin has dissolved and set aside to cool.
Place 500g of cream cheese in a large mixing bowl.
Add 2/3 cups of sugar.
Using an electric whisk, combine the cheese and sugar till soft.
Whisk till the mixture is light and fluffy.
Add 1 teaspoon of vanilla extract to the cream cheese mixture.
Add the cooled gelatin mixture a little at a time. Whisk well to combine.
The finished mixture should be a runny smooth liquid. If there are lumps, run the mixture through a sieve.
Remove the pan from the fridge. Using a fork, prick holes all over the biscuit base.
Pour the cream cheese mixture on to the biscuit base.
Let the mixture rest in room temperature for about 10 minutes.
In the meantime, cut the strawberries first in half. Look for the thicker side and cut lengthwise across it so that each strawberry heart is thick. Then at the top of the strawberries, slice off the white tops with the leaves and cut a deep V in the centre.
Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently.
Space the strawberries 1 inch to 1.5 inches apart.
Cover the pan with cling film wrap.
Place the pan in the fridge. Chill for at least 4 hours or overnight. If the cheese layer is not well chilled, the cheese will disintegrate when the jelly layer is added.
Use strawberry jelly powder to make the top layer.
Place 160g strawberry jelly powder in a bowl.
Add 1 & 1/2 cups of boiling water.
Whisk well till jelly powder has dissolved.
Add 1 & 1/2 cups of COLD water. Mix well.
Ensure that the jelly-water mixture has cooled, and gently pour it over the cream cheese layer.
Pour just enough jelly to cover the strawberries.Cover with cling film wrap again.
Chill for at least 4 hours.
Cut into nice small pieces of jelly hearts cheese cake.
Store covered in the fridge.
Serve them cool and surprise them all!