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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





49 Responses to “Strawberry Jelly Cheesecake”

  1. Iris — August 9, 2014 @ 12:29 pm

    Hi can I put in the freezer instead of the fridge to cut short the chilling time?

    Reply

    • wiffy replied: — August 10th, 2014 @ 3:20 pm

      Use the fridge as it will give the correct texture.

      Reply

  2. joyce — August 17, 2014 @ 11:32 am

    hi, ur receipe is awesome. However, just want to check with u how to make the biscuits in sticking with the cream cheese. mine just don’t go as a whole cake. thanks.

    Reply

    • wiffy replied: — August 17th, 2014 @ 9:43 pm

      allow time for the biscuit layer to set in the fridge (at least an hour), and don’t forget to prick holes all over the biscuit base (step B4) before pouring the cheese layer.

      Reply

  3. beelanlee — August 17, 2014 @ 1:13 pm

    Hi, may I ask which brand of gelatin to buy ? Thanks !

    Reply

    • wiffy replied: — August 17th, 2014 @ 9:45 pm

      I used the “Bake King” brand. You can buy it from Phoon Huat or supermarkets. The brand is not important though, any type of gelatin from the baking section will do the job.

      Reply

  4. cheong — October 11, 2014 @ 12:20 pm

    Which brand of biscuits to make the base?

    Reply

    • wiffy replied: — October 13th, 2014 @ 2:15 pm

      any brand will do. I think I used McVitie’s

      Reply

  5. germaine — October 26, 2014 @ 3:40 pm

    Hi may i know what is dissolved gelatine

    Reply

    • wiffy replied: — October 26th, 2014 @ 8:23 pm

      gelatine is in powder form, you need to dissolve it in hot water (step B1)

      Reply

  6. Joyce koh — December 15, 2014 @ 6:45 pm

    Hi, I couldn’t find the disposable alumimium tray 20×20 cm. Do you have any idea where to buy or any alternative on this? Thanks!
    (Joyce)

    Reply

    • wiffy replied: — December 19th, 2014 @ 11:10 am

      Hi Joyce, I got mine from NTUC. You can find from most supermarkets and SKP. The size can vary a bit just estimate.

      Reply

      • Joyce koh replied: — January 16th, 2015 @ 12:44 pm

        Thanks. I bought it from ntuc. So far, I have made two strawberry jelly cheesecake. My son made the second one. Many thanks! Have a wonderful Friday. !

  7. ain — April 14, 2015 @ 11:57 pm

    3/4 cup of hot water i really have to use a cup to do it or is there other measurement for the water?7

    Reply

    • wiffy replied: — April 22nd, 2015 @ 9:23 am

      It’s 175ml, I have updated the recipe thanks.

      Reply

  8. Zee — June 25, 2015 @ 10:03 pm

    Hi! Awesome recipe!
    Tried it for the first time and it tastes delicious. Thanks for putting the link to the original recipe too! It was more detailed.
    However, my jelly part melts really quickly after i take it out for maybe 10mins? May i know if i am doing anything wrong? Followed the recipe exactly and used the JELL-O brand for the jelly

    Reply

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