Happy boxing day! It took me a while to start blogging again as I have only recently started out on new recipes, such as this christmas log cake, which I made one day before Christmas. I also tried out the Strawberry Jello Cheesecake that people have been raving about.
First off, I would like to say something about the Strawberry Jello Cheesecake. I basically taste nothing but strawberry flavoured jelly and strawberries. I feel that the cheesecake layer needs to be thicker. However, cheesecake does not taste as nice and rich as when it has been baked ): So boo hoo to the Jello cheesecake. I would love to edit the the recipe further and get a richer cheesecake flavour so that all flavour blends well, but I just realised recently that I have been using gelatin made of beef skin. Damn it. I’m a Buddhist and by right, I cannot have any beef related items in the house as I have a altar in the living room. Maybe in future I will find gelatin made of pig skin or something, and make this again. Meanwhile, for people who are still looking for a recipe for this dessert, here it is. Feel free to experiment on it and add a few more grams of cream cheese to get extra flavour (:
Strawberry Jello Cheesecake
Adapted from StoryofBing
- 300g disgestive biscuits
- 100g melted butter
- 1 & 1/2 tablespoons gelatin powder
- 1 & 1/4 cups boiling water
- 500g cream cheese
- 2/3 cups sugar
- 1 teaspoon vanilla extract
- 15 strawberries
- 160g strawberry flavoured jelly
- 1 & 1/2 cups boiling water
- 1 & 1/2 cups cold water
- Prepare a 12×10 inch pan and line it with a layer of aluminium foil. Set aside.
- Crush biscuits into fine crumbs and mix well with cooled melted butter.
- Pour crumbs into prepared pan and have it nicely packed and flattened. Chill it in the fridge.
- Mix gelatin powder with hot water until well dissolved and set aside to cool.
- Using an electric mixer, mix cream cheese and sugar until soft and fluffy. Add in vanilla extract.
- Combine the cooled gelatin mixture into the batter and mix until smooth and runny.
- Pour the batter in the prepared pan and let it rest at room temperature for 10-15 mins.
Now for the strawberries,
- Remove the leaves, slice them into half, and into heart shapes. You should have 30 hearts.
- After the cheesecake batter has been well rested, carefully line the strawberry hearts onto the surface of the batter, rows of 6 and columns of 5.
- Slightly push the strawberry hearts into the batter so that the strawberries sticks onto it.
- Cover the pan with plastic wrap and chill for at least 4 hours.
When the cheesecake layer has been sitting in the fridge for at least 4 hours, prepare your jelly layer.
- First, place jelly powder in a bowl and mix in hot water.
- When jelly powder is well dissolved, stir in cold water.
- Once the jelly mixture is cooled to room temperature, you can begin pouring it into the pan.
- Lastly, pop it into the fridge and wait overnight.
*Things to take note of*
Ensure that cheesecake batter is smooth. If it is not, run it through a sieve to remove lumps.
If the strawberries is not attached well to the cheesecake batter, it will float up after you add the jelly mixture.
Also, do not pour in hot jelly mixture as it will cause your cheesecake layer to somehow melt, and bits and pieces will float to the surface of the jelly.
Stay tune for a Christmas Log Cake Recipe, to be uploaded soon. Meanwhile, enjoy! (: