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♥ Baking. Passion. Life. ♥
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A student who is passionate in baking. Not a professional but I enjoy baking for my loved ones :) This blog is mainly for the purpose of recording down what I've tried baking throughout the years. I get my inspirations from various outlets, mainly Kawaii Sweet World
and Passion 4 Baking

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Strawberry (Jelly) Hearts Cheesecake
Thursday, February 4, 2016 @ 10:39 PM

STRAWBERRY (JELLY) HEARTS CHEESECAKE 




The first time I made it in 2011. 




This was for my friend's birthday party in 2015! 

This is the most popular dessert among my family and friends and thus, I've made this dessert countless times alr hahaha! I've put in a bracket for the word "jelly" becos you can choose to not put jelly for the cheesecake though it would look prettier lah hahaha! And I've decided to not put jelly after the first time I made this cake in 2011. Actually nowadays, this jelly hearts cheesecake can be found easily at those cake or dessert shops so there are probably a lot of ppl who know how to make this cheesecake alr. Anyway, I love this dessert a lot too but cos I've made it a lot of times alr, I dun eat a lot anymore hahaha!! And it can easily be made for dessert tables at parties cos smaller cups wont make ppl feel too full  :) 
Here's the recipe: 

Ingredients 
Not all the ingredients are in this pic actually hahaha! 

1. 9 McVitie's Original Digestive biscuits, crushed (actually I always put ard 12 biscuits hahaha! this digestive biscuit can be easily found in NTUC) 

2. 70g butter, melted

3. 250g cream cheese, room temperature (I always get them from Phoon Huat, but NTUC sells cream cheese too) 

4. 295g condensed milk (I always put lesser, maybe ard 270g? Can alter accordingly to your own taste but of cos, dun put more than the amt the recipe states cos you wouldnt want it to turn out too sweet)

5. Juice of 1 lemon 

6. 2 tsp gelatin (gelatin comes in the form of sheets, powder or granules. I always use the powder type and it can be found in NTUC and any other baking shops. I always get it from NTUC)

7. 50ml hot water 

8. 1 punnet of strawberries (to tell the truth, idk what punnet means. but the number of strawberries I use is always according to my own preference)

9. One 90g-box of Tortally raspebrry-flavoured jelly crystals (this is available at NTUC and probably at other supermarkets too; optional)

Method
1. Crush the biscuits into a bowl. They should resemble fine bread crumbs, but it is all right to have some coarser chunks. You can crush them by hand, blitz them in a food processor, or put them into a clean plastic bag and gently crush with a rolling pin or pestle. 

2. Add the melted butter to the crushed biscuits and mix well. 

3. Pour the biscuit mixture into an 18cm square baking tin. Alternatively, you can use a smiliar-sized square springform pan, or a square cake ring mounted onto a cake board. Press the mixture into the tin and pat it down firmly. (but like what I said earlier, you can put into cups or anything to suit your own preferences)

4. Chill in the refrigerator for at least 1 hour. 

5. In an electric mixer, beat cream cheese until it is smooth. 

6. Add condensed milk and lemon juice. Continue to mix. 

7. Dissolve the gelatin in the hot water. Strain it if there are insoluble granules. Add to cream mixture and mix well. 

8. Pour cream cheese mixture into the tin and spread evenly. 

9. To make the hearts, bisect the strawberries, then cut out the stalk. Trim the edges if necessary. 

10. Starting in the centre, place the heart-shaped strawberries on top of the cream cheese mixture in a symmetrical fashion. Gently push them into the mixture- just deep enough to ensure that they will not slide. You will need 9 strawberry hearts if you are using large strawberries. Use more if the strawberries are smaller. 

11. Leave to set in the fridge overnight. 

12. Follow the instructions on the jelly crystals box to make the jelly solution. Let it cool to room temperature. 

13. Pour just enough jelly solution over the cheesecake so that it covers the strawberries. If you prefer a thicker jelly layer, you may pour more. Put the baking tin back into the fridge to let the jelly set, 

14. With a clean knife, slice into rectangular pieces- each piece should have a strawberry heart. 

Makes 9-12 jelly hearts, depending on the size of your strawberries. 
This recipe was taken from the Straits Times in 2011 (I forgot when alr LOLOL) 

Anyway, steps 12 onwards is only if you want to put jelly. If not, the cheesecake shud be ready to be eaten after a few hours in the fridge. This is the reason why I dun like to put the jelly since I nid to wait overnight xP  



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