Last nite, I made this strawberry jellyhearts cheesecake. I got the idea from Yochana's Cake Delight. However, I didn't follow her recipe, instead I used the biscuit base and cream cheese filling recipe from the no-bake oreo cheesecake I made earlier. Furthermore, the original version is suppose to be in squares but I made it into a round shape, just like a cheesecake. Initially, I thought it should be quite simple...just follow the same method as the oreo cheesecake and then top it up with jelly. I was wrong, I made 2 mistakes while making this cake!
Mistake no. 1: I didn't add the strawberries before putting the cake into the fridge to set the cheese mixture. I made the cream cheese mixture just before dinner, thinking that I could cut the strawberries and layer it after dinner. However, the cheese mixture was harden by the time I was ready to add in the strawberries. So, they couldn't "stick" onto the cheese layer. Well, I thought, it should be alright, since the jelly would cover them up and set them "down". Little did I know that when I pour in the jelly, the strawberries started to "swim" in the jelly liquid! So I tried to "pin' them down by pushing them into the cheese mixture. To my horror, tiny bits of cheese mixture came floating on the jelly liquid. That's mistake no. 2.
Mistake no. 2: I didn't wait long enough for the cheese mixture to set. You see, I thought since the strawberries couldn't stick onto the cheese layer, the cheese mixture must be very well set right? I was wrong, I believe it was because the mixture was not well set, as such, tiny bits of cheese started to dissolve when the the jelly was added.
My recovery actions were to spoon out most of the jelly liquid and put the cake in the freezer to freeze it. After half-an-hour, the strawberries were set with the help of the thin layer of jelly. I poured in the remaining jelly and let the cake set overnight. It was tedious to carefully spoon out the tiny bits of cream cheese. Luckily, the cake turn out quite ok. So, if you want to try this out, do take note of these 2 steps.
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.