Sunday, May 27, 2012

Strawberry Heart Cheesecake Squares

I have made these dainty Strawberry Heart Cheesecake Squares a couple of months back but haven't had the chance to post it up. I wanted to make these again as they do not look camera prefect but it tasted pretty good. It would have been better if I have the right tools and jello powder. 


This no-bake cheescake was very popular in Singapore for some time and it was only available through home bakers. I guess it is easy to do and pretty to sell. :P I am sure we all can make these to impress your family, friends and neighbours. 


I wish I bought a better jello. As I got a vegan/ organic version of jello powder (from Whole Foods), it gave a translucent and blurred look rather than a transparent one. 


If you have noticed the blue dish I have used here to hold the cheese cake, it is made by yours truly "ME". It is one of my ceramic pieces which I  made during my wheel-throwing beginner class in MIT. I like the shape and colour of this dish and made several other pieces with the same colour too. :) 


Recipe (12 pieces)
Ingredients:
A) Base
  • 120g Digestive Biscuits, crushed into fine crumbs
  • 40g melted butter
Steps:
  1. Mix the biscuit crumbs with melted butter.
  2. Using a fork, press onto a rectangular baking tray. 
  3. Refrigerate for at least 30 minutes before use. 

B) Filling
  • 250g Cream Cheese, soften to room temperature
  • 50g Confectioner's sugar
  • 1 tbsp Gelatin Powder
  • 40ml Boiling water
  • 1 tsp Vanilla Essence
Steps:
  1. Mix the gelatin powder and boiling water in a bowl. Keep it warm by placing over a pot of simmering water. 
  2. Using an electric beater, beat the cream cheese and  Confectioner's  sugar until smooth and creamy. 
  3. Add in vanilla essence and mix well. 
  4. Add in the gelatin mixture. Mix well. 
  5. Spread the mixture over the chilled biscuit base. 
  6. Chill it for 3 to 4 hours. 
C) Topping
  • 1 box of Jello Crystal (Strawberry Flavor) 
  • 1 cup of boiling water
  • 1 cup of cold water
  • 6 Strawberries, cut into 12 heart shapes
  1. When the cream cheese filling is chilled, prepare the jelly topping. 
  2. Lay the strawberry hearts over the cream cheese. Make sure you can get at least 12 pieces. 
  3. Stir the jello crystals into boiling water. Make sure all crystals have melted. 
  4. Add in the cold water. 
  5. Carefully pour over the cheesecake. 
  6. Chill it in the fridge and serve it in cut slices when set.