Strawberry Jelly Hearts Cheese Cake

Ingredients For the crust -

300g digestive biscuits
150g melted butter

1. Crushed the digestive biscuits
2. Melt the butter
3. Put in the melted butter into the crushed digestive biscuits.
4. Flat the surface tightly into the pan.
5. Place the pan in the fridge and chill until ready to use.



Ingredients: Vanilla Extract, sugar, gelatin, philadelphia cheese and strawberry

1. Add 1 & 1/2 tablespoons of gelatin powder in a bowl. Use the right amount of gelatin, else the cheese layer won’t set.
2. Add 1 & 1/4 cups of boiling water to the gelatin powder.
3. Stir well till all the gelatin has dissolved. Set aside to cool.


Add cheese and sugar to the mixer whisk till cream cheese must be soft otherwise it will be very hard to whisk.

When the cream cheese become soft put a Tsp of vanilla extract mix well & add in the dissolve gelatin and mix well till like milk shake

Pour into the biscuits base

Let the mixture rest in room temperature for about 10 minutes.

Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently. If the strawberries don’t sink in, they will float up in the jelly layer later.

For the cheesecake layer -

500g cream cheese (placed in room temperature for 2 to 3 hours to soften)
1 & 1/2 tablespoons gelatin powder
1 & 1/4 cups boiling water
2/3 cups sugar
1 teaspoon vanilla extract
About 10 to 12 strawberries

Method:

1. Add 1 & 1/2 tablespoons of gelatin powder in a bowl. Use the right amount of gelatin, else the cheese layer won’t set.
2. Add 1 & 1/4 cups of boiling water to the gelatin powder.
3. Stir well till all the gelatin has dissolved. Set aside to cool.
4. Add cheese and sugar to the mixer whisk till cream cheese must be soft otherwise it will be very hard to whisk
5. When the cream cheese become soft put a Tsp of vanilla extract mix well & add in the dissolve gelatin and mix well till like milk shake.
6. Pour into the biscuits base
7. Let the mixture rest in room temperature for about 10 minutes.
8. Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently. If the strawberries don’t sink in, they will float up in the jelly layer later.



Add in 1-1/2 cup of boiling water when the jelly powder dissolved add in 1-1/2 cup of cold water

Ensure that the jelly-water mixture has cooled. If the mixture is still hot, it will melt the cheese layer and cause bits of cheese to float in the jelly layer. Gently pour the cooled mixture over the cream cheese layer.

Pour just enough jelly to cover the strawberries.



For the jelly layer -
160g strawberry flavoured jelly
1 & 1/2 cups boiling water
1 & 1/2 cups cold water

Method:

1. Add in 1-1/2 cup of boiling water when the jelly powder dissolved add in 1-1/2 cup of cold water.
2. Ensure that the jelly-water mixture has cooled. If the mixture is still hot, it will melt the cheese layer and cause bits of cheese to float in the jelly layer. Gently pour the cooled mixture over the cream cheese layer.
3. Pour just enough jelly to cover the strawberries.
4. Cover up and put it back to the fridge for at least 4 hours.
5. Enjoy!