Tuesday, March 8, 2011

Strawberry Jelly Hearts Cheesecake

First of all I'd like to apologise for the lack of updates. Unfortunately for me, my laptop broke down as soon as I arrived back in Adelaide and I lived without one for just over a month until my sister came to my rescue. She's studying here now, and had brought her HP Mini over. I haven't sent my laptop for a repair yet because I'm still deciding whether or not to get a new one, and kind of procrastinated with that as well ever since I got the Mini. Pictures and recipes are mostly in my dead lappie. BOO to that :'(

but I shall march on..

I love making cheesecakes, especially no-bake ones, and have always thought that these Strawberry Jelly Hearts were the cutest! A simple twist on an otherwise plain and boring cheesecake. I chanced upon the recipe for it while baking-blog hopping, and decided to give it a go the very next day. Cutting the strawberries into perfect little hearts was a bit taxing as I didn't have a heart-shaped cookie cutter then. And the jelly seeped through the aluminuim foil and Glad wrap lining just a little. But otherwise it was fun to make and turned out great :)

Recipe from *here*. Pictures are from my phone so please excuse the poor quality.

110g digestive biscuits(about 8 pieces), chopped into fine crumbs
40g melted butter

250g cream cheese, soften at room temperature
50g icing sugar
1 tablespoon gelatin powder
40ml boiling water
1 teaspoon vanilla essence

1 box Jelly crystal (strawberry flavour)
1 cup boiling water
1 cup cold water
Some strawberries, cut into heart shapes

1. Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 18cm cake tin. Chill for 30 minutes.

2. Place gelatin powder and boiling water in a bowl. Heat a pot filled with some water until just simmering and place the bowl inside the pot. Dissolve gelatin and boiling water in the bowl. Keep warm.

3. With an electric mixer, beat cream cheese , icing sugar and vanilla essence until smooth & creamy. Blend in gelatin solution and mix well.

4. Pour the cheese mixture into the cake tin. Layer the strawberries on the cheese mixture. Chill for at least 3 to 4 hours.

5. Dissolve the jelly crystal in the cup of boiling water, followed by the cold water. Pour the jelly on the cheese mixture. Let it set before removing from the cake tin.

The only thing I did differently was use a rectangular storage container, as I didn't want to use a round cake tin and didn't have a rectangular or square one. I also lined the container with a layer of aluminuim foil and a layer of Glad wrap. Not sure why with the Glad wrap but I'd recommend lining the tin with two layers of foil, very neatly to get nice edges. I would add an extra 10-20g of icing sugar to make it sweeter then it'll be perfect! Bad news for my teeth :\



  1. ohmygosh. you are amazing! <3

  2. Aww thanks laine :) will make some for u next time!

    Sureeeeee Ceci! our next gathering ;)

  3. Sounds devine and looks gorgeous.

    Hello my name is Maxine from http://manywhitebowls.blogspot.com/ in Perth - came acoss your Blog whilst searching Google - and thought i would become a *follower*

    Look forward to reading and keeping updated with your beautiful creations.

    Maxine :)

  4. Thank you Maxine!

    Lots of pretty cakes and lovely fondant work on your side :)