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Strawberry Jelly Cheesecake

Strawberry Jelly Hearts Cheesecake Recipe

Strawberry Jelly Cheesecake Recipe

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

Serves: 9 strawberry jelly hearts

Prep Time: 40 mins (excluding chilling time in the fridge)

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.

Leave a Comment





58 Responses to “Strawberry Jelly Cheesecake”

  1. cheesecake lover — August 7, 2015 @ 1:43 pm

    Thanks for the recipe. :D

    Reply

    • wiffy replied: — August 11th, 2015 @ 11:24 am

      my pleasure :)

      Reply

  2. lindy — December 18, 2015 @ 2:53 pm

    why does my cream cheese mixture is kinda ‘chunky’ after adding the gelatine powder? :( so sad else it’s perfect.

    Reply

  3. Chloe — May 12, 2016 @ 4:35 pm

    Hi, for the second layer cheese filing, is 175ml too much of water? My second layer is so watery and too much to fill up the same size baking tray as yours. I saw from other website and they are only using 45ml water to dissolve 1 tablespoon gelatin powder. Why is that so? I have to dump the whole thing away.

    Reply

    • Choon Hoe replied: — May 16th, 2016 @ 5:01 pm

      Chloe, I also think the water is wrong for the Gelatin. I did this cake so many times but I normally don’t memorise the recipe. Today I let my 12-yr-old daughter follow this recipe but it the cheesecake was a failure. Now I am thinking what to do with it.

      Reply

  4. Kat — June 10, 2016 @ 9:51 pm

    Hi, the cheesecake went pretty well. But the jelly did not stick. Why is this so? Thanks.

    Reply

  5. Norlidah Raseah — June 20, 2016 @ 12:06 pm

    Hi Thanks for your lovely recipe. Followed exactly ( even your spaced out timings – the crust the night before, the cheesecake layer etc) & it turned out superb and enjoyed & complimented by the family. Thanks so v much for the sincere & generous sharing! God bless

    Reply

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