Apr 13, 2013

Jelly Hearts Strawberry Cheesecake

Easter break is officially over. Back to reality. Back to 8.30 a.m. classes. 

So to mark the end of my 2-week long holidays (which was not much of a holiday actually due to all my assignments), I decided to make Jelly Hearts Strawberry Cheesecake.


The first time I tried this was while I was back in Kuching. I was really young and did not have an appreciation for cheesecake. Silly me.

But the second time round, my sister decided to make it here in Melbourne and ever since then, this has been one of my favourite desserts.

I should warn you, if you want this recipe to be quick to eat, then you might want to close this screen. Now.


Because it is a non-baked cheesecake (which is what I generally prefer) and will take about 4 hours to set. But that really depends on how much gelatine water you added to the cheese mixture and what sort of jelly powder you are using for the top layer.

So here is the basic recipe, but feel free to change it up. Maybe instead of using strawberries, you can use another type of berry or passionfruit or mango. Whatever suits your fancy.



Jelly Hearts Strawberry Cheecake
makes 12 cupcakes

Bottom layer: Biscuit base

200 g Arnott's "Nice" biscuits (or graham crackers)
140 g butter (melted)

  1. Place biscuits into a food processor and blitz until you have small crumbs.
  2. Pour the crumbed biscuits into a bowl and add the melted butter. Mix well.
  3. Divide the mixture equally among 12 cupcake liners.

Middle layer: Cheese layer

250 g Philadelphia cream cheese
50 g sugar
10 g gelatine powder
1/2 cup boiling water
1 tsp vanilla essence
6 strawberries, halved

  1. Prepare the strawberries first before making the mixture.
  2. In a small bowl, place the gelatine powder and boiling water. Stir until all the granules have been disolved.
  3. In a separate bowl, cream the cheese, sugar and vanilla essence. Once the sugar has been dissolved, pour in the jelly mixture.
  4. Divide the batter among the 12 cupcake liners.
  5. Place half a strawberry on top of each cupcake.
  6. Place the tray in the fridge for about 3 hours.




Final layer: Jelly layer
  1. Follow the instructions on the strawberry jelly box. 
  2. Take the cupcake tray out of the fridge, and fill the cupcakes until the top or until the strawberry is covered.
  3. Refrigerate until jelly has set.


So you might be wondering, what are you going to do with the reaming jelly liquid? Make another dessert! Fresh strawberries with jelly!


After the jelly has set? Start eating! ;)

1 comment:

  1. A really vile dish in my opinion, like something Americans would create and call it fine-dining, but your photography is, per usual, fantastic. I think you could make a career out of it!

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