Strawberry Jelly Hearts Cheese Cake - by Cecilia Chia

Strawberry Jelly Hearts Cheese Cake
(Recipe credit Karen Yee from CK Grp)
INGREDIENTS
For the crust -
300g digestive biscuits
150g melted butter

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

For the jelly layer -
1 box of strawberry OR Raspberry flavoured Tortally jelly (this brand gives a very nice shade of red)
1 1/2 tsp of Bake King gelatin (OR Redman brand)
250ml of boiling water
150ml of cold water (COLD water from the fridge)

DIRECTION

Grease a 13 X 10 X 2 inch glass tray with butter, lay a sheet of baking paper over and grease the baking paper once through.

Pour the crushed digestive biscuits (I used a food processor) and butter over the tray, mix them well till it resembles wet sand. Spread it evenly over teh tray and press firmly to create the crust layer.

Cover and put in the fridge while you prepare the cream cheese layer.

Pour the boiling water over the gelatine and mix till everything is dissolved. Set aside.

In a bowl, cream the cheese and sugar till creamy and fluffy. Add vanilla extract and mix well. Pour the gelatine mixture into the cheese mixture and beat well. It should resemble milkshake.

Bring the tray out and poke some holes all over the crust with a fork. Pour the mixture on top of the crust. Leave it in the fridge for about 15 mins.

Meantime, cut the strawberries into little heart shapes. Then gently place them on the cheese mixture. Put into the fridge and let it set for at least 4 hours.

Prepare the Jelly layer by pouring the boiling water over the jelly powder and gelatine. Mix till everything is dissolved.

Pour the COLD water into the mixture and stir well.Set aside till it is completely cool. The pour over the Cheese layer slowly.

Pop into the fridge and let it set for another 4 hours.

**You may also make them into individual cups.

Fiona Lau

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