Strawberry Jelly Cheesecake
The recipe Strawberry Jelly Cheesecake can be made in around 40 minutes. One serving contains 460 calories, 36g of protein, and 18g of fat. This recipe serves 9 and costs $2.82 per serving. 189 people found this recipe to be scrumptious and satisfying. It works well as a main course. Head to the store and pick up pie crust, strawberry jelly, cream cheese block, and a few other things to make it today. Mother's Day will be even more special with this recipe. It is brought to you by Noob Cook. Overall, this recipe earns a solid spoonacular score of 74%. Users who liked this recipe also liked Glazed Peanut Butter and Jelly Doughnuts…with Strawberry-Rhubarb Chia Jelly, Pepper Jelly Cheesecake, and Peanut Butter and Jelly Cheesecake.
Servings: 9
Preparation duration: 40 minutes
Ingredients:
150 grams digestive biscuits processed or pounded into fine crumbs
75 grams butter melted
1 block (250 grams) cream cheese softened at room temperature for about 3 hours
1 level tbsp gelatin powder
45 grams icing sugar
A Crust
1 box (90 grams) strawberry jelly (jell-o) (Note: I used Tortally brand)
5 strawberries cut off the top, half each strawberry lengthwise then trim the top into a "V" heart shape
1 tsp vanilla extract
3/4 cup cold water
Equipment:
bowl
spatula
hand mixer
whisk
kitchen towels
knife
Cooking instruction summary:
(A) CrustIn a large bowl, combine biscuit crumbs and melted butter and mix well. Pour biscuit mixture into the tray, levelling the crust with a flat spatula. Allow to chill in fridge for about an hour, or until the crust is hardened.(B) Cheesecake LayerDissolve gelatin powder in a bowl of hot water, allow to cool for a few minutes.Meanwhile, add softened cream cheese, vanilla and sugar to electric mixer. Whisk until the mixture is light and fluffy.Add cooled gelatin mixture, a little at a time and whisk until the batter is smooth.Use a fork to prick holes all over the biscuit base. Pour the cream cheese mixture on to the biscuit base. Arrange and press 9 strawberry halves (3 by 3 grid) into the cream cheese mixture, letting each strawberry sink in gently. Allow to chill in fridge for at least four hours or overnight.(C) Jelly LayerIn a bowl, add jelly powder and boiling water. Whisk to dissolve the jelly crystals completely, then add cold water.Gently pour the cooled jelly mixture over the cream cheese layer. Return to fridge and chill for a few hours until the jelly is set.To serve, divide and cut the cheesecake to 9 equal pieces. With each slice, wipe your knife clean with a kitchen towel and dip the blade in water. Store in an airtight container in the fridge for a few days.
Step by step:
1. (A) Crust
2. In a large bowl, combine biscuit crumbs and melted butter and mix well.
3. Pour biscuit mixture into the tray, levelling the crust with a flat spatula. Allow to chill in fridge for about an hour, or until the crust is hardened.(B) Cheesecake Layer
4. Dissolve gelatin powder in a bowl of hot water, allow to cool for a few minutes.Meanwhile, add softened cream cheese, vanilla and sugar to electric mixer.
5. Whisk until the mixture is light and fluffy.
6. Add cooled gelatin mixture, a little at a time and whisk until the batter is smooth.Use a fork to prick holes all over the biscuit base.
7. Pour the cream cheese mixture on to the biscuit base. Arrange and press 9 strawberry halves (3 by 3 grid) into the cream cheese mixture, letting each strawberry sink in gently. Allow to chill in fridge for at least four hours or overnight.(C) Jelly Layer
8. In a bowl, add jelly powder and boiling water.
9. Whisk to dissolve the jelly crystals completely, then add cold water.Gently pour the cooled jelly mixture over the cream cheese layer. Return to fridge and chill for a few hours until the jelly is set.To serve, divide and cut the cheesecake to 9 equal pieces. With each slice, wipe your knife clean with a kitchen towel and dip the blade in water. Store in an airtight container in the fridge for a few days.
Nutrition Information:
covered percent of daily need
