Friday, July 6, 2012

Strawberry Jelly Hearts Cheesecake [Updated 21 Jun 2016]

[Updated 21 Jun 2016]
 
 
I am sure this Strawberry Jelly Cheesecake is well known to everyone.
 
 
I had came across this recipe in year 2012 when my ex-colleague resigned and she had bought these Strawberry Jelly Cheesecake for us as a farewell treat.
 
 
So happened that latter on, another of my ex-colleague read an article from the Sunday Times about this "Jelly Hearts" was made by this medical student named Jessica Chua.
 
 
This Strawberry Jelly Cheesecake is definitely a great treat for anyone and even for people who do not fancy cheesecake at all.
 
These Strawberry Jelly Cheesecake is simply irresistible and I just couldn't stop at one slice.
 
 
If you hadn't make one yet, you should now!!!
 
 
Enjoy :)
 
 
Strawberry Jelly Cheesecake
(Recipe as adapted , with slight modification from The Sunday Times by Jessica Chua)
 
Ingredients
180g digestive biscuits, crushed
80g melted butter
250g cream cheese
250g condensed milk
juice of 1 lemon
2 tsp of fish gelatin
50ml hot water
1 punnet of strawberries
1 box of 90g Tortally Strawberry Flavored jelly crystals
 

Method
1. Crush biscuits till fine crumbs. Add melted butter and mix until well combined. Put the biscuit mixture in a springform cake pan. Chill for at least 1 hour. (You can use any cake pan as desired)
2. Cream the cheese until smooth.
3. Add in condensed milk & lemon juice, continue to mix until well combined.
4. Add in the gelatin mixture(dissolve gelatin with hot water), continue to cream for 5 minutes until well combined.
5. Pour ready cream mixture into the pan, & chill for a while.
6. Place the cut strawberries, decorate as desired, into the cream cheese mixture. Gently pressed them into the mixture, so that the strawberries do not glide or float up when the jelly mixture is poured in. Leave to set in the fridge for at least 2 hours or overnight.
4. Prepare the jelly mixture as indicated on the box. Once cooled, pour the jelly solution to the cheesecake and put in back in the fridge to set.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

15 comments:

  1. Lovely presentation! the texture of the cheesecake looks great! Wonderful job you've done here.

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  2. May I check whether you use salted or unsalted butter?

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  3. hi shups, i used unsalted, but i guess it doesnt matter, u can use margarine too.

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  4. Hi Mimi,
    This is really a awesome cake.
    I remember I once tried this kind of cake in a friend's house and was wondering how to make it.
    I must bookmark this. Thanks for sharing.

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  5. Hey mui mui, yes u must bookmark this! :))

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  6. Hi!

    Just wanted to ask, for step 4 and 5, so do I leave the cheesecake to set overnight first, then prepare the jelly mixture the next day?

    Or should I prepare the jelly mixture, pour on top of the cheesecake, then put it all into the fridge to set overnight?

    Thanks! :)

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    Replies
    1. Hi MK, it is alright, as long as your cheese had set, you can prepare the jelly. The recipe stated is originated from the original recipe. :)

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  7. may i know where u bought "1 box of 90g Tortally Strawberry Flavoured jelly crystals"?

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    Replies
    1. Hi siaoling, I bought it from Sheng Siong Supermarket.

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  8. Hi, may i know, gelatine = gelatine powder?

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  9. Hello! May I know how do you ''cream the cheese''?
    Did you use an electric mixer? Thank you

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  10. Hi, where did you get all your ingredients?

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    Replies
    1. Hi Huimin, u can get them from the supermarket.

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  11. Hey MiMi...just wanna check with u, how to make the Cream Cheese More solid? I did follow all ur recipes..but my 2nd layer look like ice cream n having difficulties in cutting it...as i dont have gelatin here, so i use jelly powder as a substitute, pls advise..thx!

    ReplyDelete

May Mimi Bakery House bring some fun & joy to everyone out there, who are as keen in baking as I am.