I came across this recipe from Ikea magazine (by Felicia Khoo from Palate Sensations) and found the steps much easier than the one I used to make with no cooking of cream cheese and Nestle cream required. However, I felt the quantity of digestive biscuits used in this recipe a little too much so I will reduce it to 200g the next time I make it. The other thing to take note is that the Jelly mixture was too much even though I modified from 250g (original recipe) to 220g of hot and cold water. I have further reduce the water to 200g in this recipe.
As I used a round baking tin to do this cheesecake, I worried that I might have difficulty getting it out later, so I placed a baking paper across the base of tin and long enough for me to lift the cheesecake out.
I like the texture of this cheesecake where the cream cheese does not taste creamy and you will not get sick of it after 2nd serving. I am glad that the kids love this cheesecakes as much as I do.
Ingredients
200g digestive bisciuits
100g melted butter
1 block Philadephia cream cheese
50g sugar
1/2 tsp vanilla essence
10g gelatine powder
1/2 cup hot water
1 box Strawberry Jello
200g boiling hot water
200g cold water
100g melted butter
1 block Philadephia cream cheese50g sugar
1/2 tsp vanilla essence
10g gelatine powder
1/2 cup hot water
1 box Strawberry Jello
200g boiling hot water
200g cold water
Directions
1.Crumble the biscuits and mix it together with the butter.
2.Press the mixture into a round tin to form the base.
3.Mix cream cheese, sugar and vanilla essence together until it becomes a smooth texture.
4.In a separate bowl, sprinkle the gelatine powder over the hot water and mix well.
5.Add it to cream cheese mixture and thin it down.
6.Pour mixture into the tin with biscuit base.
7.Chill the mixture in the fridge for a while and decorate with strawberries. Let it set for 3 hours.
8.Melt Jello powder in boiling water until dissolve and add in cold water. Use a large table spoon, gently pour over the cheese layer and set it in the fridge for another few hours.
2.Press the mixture into a round tin to form the base.
3.Mix cream cheese, sugar and vanilla essence together until it becomes a smooth texture.
4.In a separate bowl, sprinkle the gelatine powder over the hot water and mix well.
5.Add it to cream cheese mixture and thin it down.
6.Pour mixture into the tin with biscuit base.
7.Chill the mixture in the fridge for a while and decorate with strawberries. Let it set for 3 hours.
8.Melt Jello powder in boiling water until dissolve and add in cold water. Use a large table spoon, gently pour over the cheese layer and set it in the fridge for another few hours.
Hi, I tried using this recipe too but I encountered 2 problems. (1) the gelatin powder thickened very quickly in the hot water and became lumpy. (2) My cheese layer is quite flat, unlike yours. Any advice?
ReplyDeleteHi WT,
ReplyDeleteI think I recalled having this problem too and I brought the mixture over the fire for a very short while to melt the gelatin. Alternatively, you may want to use double boiled method. Do this just enough to melt the gelatin and stir to cool down a little before pouring into the cream cheese mixture.
As for the cheese layer, when I first poured into my baking tin (9"), I also felt it was too flat but surprisingly, it came out with a nice height. Alternatively, you may use a smaller tin to yield a higher layer.
Do let me know if you encounter any more issues with this recipe.
Thanks
BeautyMe Love Recipes
Do you think i can add cocoa powder to make it a choc cheesecake?
ReplyDeleteI have never try before but you can give it a try and who knows might create a great recipe. Do let me know the taste after you have try ok :)
ReplyDeleteEnjoy baking in your own ways!
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