Jelly Hearts

 

 

 

Jelly Hearts - A pretty and delicious cheesecake desserts.

 

Recipe adapted from here

 

Ingredients

 

For the base:

• 9 Digestive biscuits, crushed (I used 11 pieces, to ensure the base is thick enough)
• 70g butter, melted

 

For the cheesecake layer:

• 250g cream cheese, room temperature (I used low fat)
• 295g condensed milk (I reduced to 200g)
• Juice of 1 lemon
• 2 tsp gelatin powder (I added 1/2 tsp extra for a firmer cheesecake)
• 50ml hot water
• 6 strawberries

 

For the jelly layer:

• 90g jelly powder (I used 120g for thicker jelly layer, peach flavoured)
• Water, amount as stated in the jelly packaging

 

Methods:

 

1. Crush the biscuits into crumb and mix with the melted butter.
2. Pour the biscuit mixture into a square baking tin lined with aluminum foil for easy lifting up. Press the biscuit mixture evenly and firmly into the base.
3. Chill in the fridge for at least 1 hour.
4. Beat the cream cheese until smooth using a fork. Add condensed milk and lemon juice. Continue to mix till well-combined.
5. Dissolve the gelatin in the hot water. Strain it if there are insoluble granules. Add to cream cheese mixture and mix well.
6. Pour cream cheese mixture over the biscuit base and spread evenly.
7. Cut the strawberries into halves and trim each halve into heart shape.
8. Before the cream cheese is set, gently press the heart-shaped strawberries on top of the cream cheeses in a symmetrical pattern.
9. Cover with cling film and leave it to set in the fridge overnight.
10. The next day, make the jelly solution according to the instructions on the package. Let it cool to room temperature.
11. Gently pour jelly solution over the cheesecake and the strawberries. Place the baking tin back to the fridge for a few hours until the jelly set.

To serve, remove the tin from the fridge, carefully lift the cheesecake up using the aluminum foil and place it on a tray. Cut into 12 square pieces, with each piece has a strawberry heart at the centre.