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STRAWBERRY JELLO CHEESECAKE

Cuisine
Difficulty Intermediate
Time
Prep Time: 45 mins Rest Time: 6 hrs Total Time: 6 hrs 45 mins
Servings 6
Calories 1159.33
Description

This strawberry jello cheesecake is a rich cream cheese filling with a buttery cookie crust and topped with jelly and fresh strawberries.

Ingredients
    BASE
  • 200 g Digestive Biscuits
  • 80 g Melted butter
    • FILLING
  • 540 g Cream cheese
  • 250 ml Double cream
  • 250 ml condensed milk
    • TOPPING
  • 12 12-13 Strawberrries
  • 400 ml Strawberry jelly
Instructions
    Step 1
  1. Crush the digestive biscuits until they become fine crumbs. You can use a food processor or place the biscuits in a plastic bag and crush them with a rolling pin.
    2. Step 2
  2. In a bowl, mix the crushed digestive biscuits with the melted butter until well combined.
    3. Step 3
  3. Press the mixture into the base of a mould or springform pan, making sure to spread it evenly.
    4. Step 4
  4. Place the base in the refrigerator for 30 minutes to set.
    5. Step 5
  5. In a stand mixer or using a handheld mixer, beat the cream cheese until smooth for a few seconds.
    6. Step 6
  6. Add the double cream and continue to whip until well combined and the mixture becomes thick and creamy.
    7. Step 7
  7. Gradually whisk in the condensed milk until the filling is smooth and well incorporated.
    8. Step 8
  8. Pour the filling over the biscuit base in the mould, spreading it evenly.
    9. Step 9
  9. Place the mould back in the refrigerator and let it chill for at least 2 hours to set.
    10. Step 10
  10. Wash and slice the strawberries.
    11. Step 11
  11. Arrange the sliced strawberries on top of the chilled cheesecake filling in a decorative pattern, such as a flower design.
    12. Step 12
  12. Prepare the strawberry jelly according to the instructions on the packaging. For example, if using 1 packet of strawberry jelly and 400ml of water, follow the instructions accordingly.
    13. Step 13
  13. Once the jelly has cooled slightly, pour it over the cheesecake, covering it completely or to the desired height.
    14. Step 14
  14. Leave the top part of the strawberries uncovered for presentation purposes.
    15. Step 15
  15. Place the cheesecake back in the refrigerator and let it set overnight.
    16. Step 16
  16. Before serving, freeze the cheesecake for 2 hours to ensure it is firm and easy to slice.
    17. Step 17
  17. 5. 6. Serve and enjoy the delicious strawberry jello cheesecake!
Note

If you are making this cheesecake in the summer or in a warm climate, it is highly recommended to use gelatine in the cheesecake filling to help it set properly. To incorporate 1 tbsp of gelatine, follow the instructions on the gelatine packaging and add it to the cream cheese mixture before pouring it over the biscuit base. This will ensure that the cheesecake holds its shape and remains firm even in warmer temperatures.

You can also garnish the cheesecake with additional sliced strawberries or whipped cream if desired.

Did you make this recipe?

Zubda Malik (@kitchen_diaries_by_zubda)

Read it online: https://kitchendiariesbyzubda.com/recipe/strawberry-jello-cheesecake/