Saturday, July 7, 2012

jelly cheesecake

I used to go to a neighbourhood bakery in Tiong Bahru area for their jelly cheesecake, which comes in 2 flavour: green (with lime flavoured jelly) and red (with strawberry flavoured jelly, if I am not mistaken). I prefer the green over the red simply bcoz I like the complimentary taste of the sourness of the lime jelly against the sweet, creamy and rich backdrop of the cheesecake.

But after shifting house and moving away from that area, I seldom go back. So when this recipe came out in the Straits Times, I simply had to try!
Jelly Cheesecake

9 McVitie's Original Digestive biscuits
70g butter, melted
250g cream cheese (room temperature, I used low fat)
295g condensed milk (I cut down to 2/3)
juice of 1 lemon
2 tsp gelatin
50ml hot water
strawberries for decoration (optional)
One 90g lime-flavoured jelly crystals (I used Tortally brand, as recommended in the newspaper recipe)
1. Crush the biscuits, they should resemble fine bread crumbs. (I put mine in a clean plastic bag and crushed using hand)
2. Put the biscuit crumbs in a bowl, add the butter and mix well.
3. Pour the biscuit mixture into a 8-inch round or square baking tin. Press the mixture and pat down firmly.
4. Chill the mixture in the fridge for at least an hour.
5. Using an electric mixer, beat cream cheese until it is smooth.
6. Add condense milk and lemon juice. Continue to mix.
7. Dissolve the gelatin in the hot water. Strain it if there are insoluble granules. Add to cream cheese mixture and mix well.
8. Pour the cream cheese mixture into the baking tin and spread evenly.
9. Bisect the strawberries, cut out the stalk and trim if necessary.
10. Arrange the strawberries on the cream cheese mixture according to pattern desired. Gently push them into the cream cheese mixture slightly, deep enough to ensure that they will not slide.
11. Leave in the fridge to refrigerate overnight.
12. Follow the instruction on the jelly crystals box to make the jelly solution. Let it cool to room temperature.
13. Pour the jelly mixture until it covers the strawberries (or more if desired)
14. Put the tin back into the fridge to refrigerate until the jelly has set.

Recipe adapted from Jelly Hearts recipe published in the Straits Times (I didn't record the date)

The cheesecake tasted exactly how I remembered it to be: delicious, refreshing, and with interesting contrasting texture.

The bakery's version is plainer, without the strawberries. But I find that the strawberries complemented the jelly and the cheesecake well and they looked so pretty set in the jelly. I should have used more for a more elaborate pattern.
For those that experienced the jelly cheesecake for the first time (like my hubby and mum), after getting through the initial shock of the striking green colour, they actually like the cheesecake, esp my mum.

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