Strawberry Jelly Hearts

Photo: Bing

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

Place 150g of butter in a oven proof bowl.

Cover 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.

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

Note: 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. For photography purpose, I’ve eliminated the baking paper.

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

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

Place 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.

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

Add 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.

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

Using 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.

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

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

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

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

Pour the cream cheese mixture on to the biscuit base.

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

In 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.

Press 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.

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

Use 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.

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

Pour just enough jelly to cover the strawberries.

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

Use 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.

If 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.

Cut into nice small pieces of jelly hearts cheese cake.

Store covered in the fridge.