Jelly Hearts Cheesecake

Ingredients:

For the crust-

300 grams digestive biscuits

150 grams melted butter

For the cheesecake layer-

500 grams cream cheese (placed in room temperature for 2 to 3 hours to soften)

1 tablespoon &1/2 gelatin powder

1 cup &1/4 boiling water

2/3 cup sugar

1 teaspoon vanilla extract

12 strawberries

For the jelly layer-

160 grams strawberry flavoured jelly

1 cup &1/2 boiling water

1 cup &1/2 cold water

Preparation:

1Place 150g of butter in a oven proof bowl.

2Cover the bowl loosely with cling film wrap or use a microwave oven food cover. Microwave for 30 to 40 seconds at high till butter is melted.

3Dip a brush into the melted butter and butter a large rectangular pan generously. I used a 13 X 10 X 2 inch glass pan.

4Note: You can line the pan with a large piece baking paper. This will make removal of the jelly hearts from the pan alot easier. And you wouldn’t have to worry about the crust sticking to the base of the pan. If you line the pan with baking paper, butter the baking paper all over as well.

5Place 300g of digestive biscuits in a food processor. Process till they become fine crumbs.

6Place the crumbs in a large bowl and add the melted butter. Stir well to combine.

7Place the biscuits-butter mixture in the pan. Using a potato masher or a large glass with a flat surface, pack the mixture tightly into the pan.

8Once the crust is made, place the pan in the fridge and chill until ready to use.

9Add 1 & 1/2 tablespoons of gelatin powder in a bowl. Add 1 & 1/4 cups of boiling water to the gelatin powder. Stir well till all the gelatin has dissolved. Set aside to cool.

10Place 500g of cream cheese in a large mixing bowl. Add 2/3 cups of sugar.

11Using an electric whisk, combine the cheese and sugar. The cream cheese must be soft otherwise it will be very hard to mix here. Whisk till the mixture is light and fluffy.

12Add 1 teaspoon of vanilla extract to the cream cheese mixture.

13Add the cooled gelatin mixture a little at a time. Whisk well to combine.

14The finished mixture should be a runny smooth liquid. Like a milkshake. If there are lumps, run the mixture through a sieve.

15Remove the pan from the fridge. Using a fork, prick holes all over the biscuit base.

16Pour the cream cheese mixture on to the biscuit base.

17Let the mixture rest in room temperature for about 10 minutes.

18In the meantime, cut the strawberries. Cut them first in half. Look for the thicker side and cut lengthwise across it so that each strawberry heart is thick. Then at the top of the strawberries, slice off the white tops with the leaves and cut a deep V in the centre.

19Press each strawberry half into the cream cheese mixture. Let the strawberry sink in gently. Space the strawberries 1 inch to 1.5 inches apart. Cover the pan with cling film wrap.

20Place the pan in the fridge. Chill for at least 4 hours or overnight.

21Use strawberry jelly powder to make the top layer. Place 160g strawberry jelly powder in a bowl. Add 1 & 1/2 cups of boiling water. Whisk well till jelly powder has dissolved. Add 1 & 1/2 cups of cold water. Mix well.

22Ensure that the jelly-water mixture has cooled. And pour it over the cream cheese layer.

23Pour just enough jelly to cover the strawberries.

24Cover with cling film wrap again. Chill for at least 4 hours.

25Use a sharp knife with a thin blade to cut the jelly hearts. Prepare a large jar of boiling water. Dip the knife into the water. Wipe it off and cut. Repeat that with every cut to get a nice clean cut with no crumbs sticking at the sides.

26If you lined the pan with baking paper, the crust should not stick to the pan. If you didn’t line with baking paper, set the pan on a hot/warm surface for a few minutes before removing the jelly hearts. The heat will warm the butter at the base and make it easier to remove the jelly hearts.

27Cut into nice small pieces of jelly hearts cheese cake.

28Store covered in the fridge.

Recipe from : http://www.foodista.com/recipe/DCQLWDBL/strawberry-jelly-hearts