Recipe: Strawberry Jelly Cheesecake II

I made these cheesecake bites again but tweaked the recipe by a bit ^^ Added more melted butter to the digestive biscuits this time as the previous ones were too crumbly and its hard to cut them up ):

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Strawberry Jelly Cheesecake

1 1/2 tbsp powder gelatin

1 1/4 cup hot boiling water

300g digestive biscuits (fine crumbs)

100g butter (melted)

500g cream cheese (room temperature)

2/3 cup sugar

1 tsp vanilla extract

15 strawberries

1 small packet of jelly mix

Directions:

  1. Mix together gelatin to hot boiling water and set aside to cool.
  2. Mix melted butter with digestive biscuit crumbs, then press the mixture flat on your prepared pan and refrigerate.
  3. Beat cream cheese, sugar and vanilla extract until soft and creamy, then add in the warm gelatin mixture.
  4. If it is lumpy, continue beating for 1 minute. The mixture will be runny, but do not worry.
  5. Pour the mixture in your prepared pan, on top of the crust and refrigerate.
  6. Now prepare your strawberries by washing them and cutting them into half.
  7. When that is done, place them on the surface of the cheesecake mixture and refrigerate overnight.
  8. Once the mixture as firmed up, prepare your jelly according to packet instructions and pour in slowly over the cheesecake.

 

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Enjoy! ~

Recipe: Strawberry Jello Cheesecake

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 (:

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Strawberry Jello Cheesecake

Adapted from StoryofBing

Crust

  • 300g disgestive biscuits
  • 100g melted butter

Cheesecake

  • 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

Jelly

  • 160g strawberry flavoured jelly
  • 1 & 1/2 cups boiling water
  • 1 & 1/2 cups cold water

Directions

  1. Prepare a 12×10 inch pan and line it with a layer of aluminium foil. Set aside.
  2. Crush biscuits into fine crumbs and mix well with cooled melted butter.
  3. Pour crumbs into prepared pan and have it nicely packed and flattened. Chill it in the fridge.
  4. Mix gelatin powder with hot water until well dissolved and set aside to cool.
  5. Using an electric mixer, mix cream cheese and sugar until soft and fluffy. Add in vanilla extract.
  6. Combine the cooled gelatin mixture into the batter and mix until smooth and runny.
  7. Pour the batter in the prepared pan and let it rest at room temperature for 10-15 mins.

Now for the strawberries,

  1. Remove the leaves, slice them into half, and into heart shapes.  You should have 30 hearts.
  2. 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.
  3. Slightly push the strawberry hearts into the batter so that the strawberries sticks onto it.
  4. 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.

  1. First, place jelly powder in a bowl and mix in hot water.
  2. When jelly powder is well dissolved, stir in cold water.
  3. Once the jelly mixture is cooled to room temperature, you can begin pouring it into the pan.
  4. 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! (:

Experiment success

Recently I have hypothesized that adding cornstarch to your frosting will let it withstand heat longer. However, due to time constrain, I only managed to experiment with Jell-O pudding mix. It was proven to be a huge success! The cupcakes were left to stand for about 2-3 hours and they didn’t melt or show signs of runniness. By the way, I live in Singapore. A small little red dot located near the equator, with no season, just hot and humid weather or dry and humid weather all year round. Somewhat like the tropical rain forest.

Here are the cupcakes initially when I piped them.

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And 3 hours after they were piped. (It became more yellow due to the lighting)

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I’ve baked Red Velvet Cupcakes and Chocolate Salted Caramel Cupcakes today and it was a great success, especially after noting down my errors and rectifying it during the baking process.

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Cream cheese frosting recipe: http://www.letscookbakeandeat.com/2011/03/how-to-stabilize-cream-cheese-frosting.html