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Strawberry Jelly Cheesecake

Strawberry Jelly Cheesecake Recipe

Instead of making it as a cake, you can also make and serve the strawberry cheesecake in individual ramekins.

Ingredients:

(A) Crust

  • 150 grams digestive biscuits processed or pounded into fine crumbs
  • 75 grams butter melted
  • 20 x 20 cm (8 x 8 in) tray or cake tin grease the bottom and sides with some melted butter

(B) Cheesecake Layer

  • 1 level tbsp gelatin powder
  • 3/4 cup (175ml) hot boiling water
  • one block (250 grams) cream cheese softened at room temperature for about 3 hours
  • 1 tsp vanilla extract
  • 45 grams icing sugar
  • 5 strawberries cut off the top, half each strawberry lengthwise then trim the top into a “V” heart shape

(C) Jelly Layer

  • one box (90 grams) strawberry jelly (jell-o) (Note: I used Tortally brand)
  • 3/4 cup (175ml) boiling water
  • 3/4 cup (175ml) cold water

Directions:

(A) Crust

  1. In a large bowl, combine biscuit crumbs and melted butter and mix well. Pour biscuit mixture into the tray, levelling the crust with a flat spatula. Allow to chill in fridge for about an hour, or until the crust is hardened.

(B) Cheesecake Layer

  1. Dissolve gelatin powder in a bowl of hot water, allow to cool for a few minutes.
  2. Meanwhile, add softened cream cheese, vanilla and sugar to electric mixer. Whisk until the mixture is light and fluffy.
  3. Add cooled gelatin mixture, a little at a time and whisk until the batter is smooth.
  4. Use a fork to prick holes all over the biscuit base. Pour the cream cheese mixture on to the biscuit base. Arrange and press 9 strawberry halves (3 by 3 grid) into the cream cheese mixture, letting each strawberry sink in gently. Allow to chill in fridge for at least four hours or overnight.

(C) Jelly Layer

  1. In a bowl, add jelly powder and boiling water. Whisk to dissolve the jelly crystals completely, then add cold water.
  2. Gently pour the cooled jelly mixture over the cream cheese layer. Return to fridge and chill for a few hours until the jelly is set.
  3. To serve, divide and cut the cheesecake to 9 equal pieces. With each slice, wipe your knife clean with a kitchen towel and dip the blade in water. Store in an airtight container in the fridge for a few days.

Recipe adapted from Bing Cooks


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66 comments on “Strawberry Jelly Cheesecake”

  1. Hi, could i use the normal biscuits instead of the digestive ones? thanks!

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