Almost all fellow Singaporeans would have heard of this famous cheesecake! It is a lovely no-bake cheesecake with a layer of reddish strawberry jelly, strawberries cut into hearts, creamy cheese and delicious crust. All the ingredients for this gem of a dessert can be found at local supermarkets (ie. Fairprice), making it not only an easy but also convenient treat to indulge in.
First, I must admit that it is not an ideally healthy dessert recipe that I should be blatantly promoting and sharing, but it is too delicious not to share and treat yourself with once it a while! I would recommend baking it for special occasions such as Valentine’s Day because it turns out very prettily
Jelly Hearts Cheesecake Recipe
- 300g Digestive Biscuits (I used Tesco Reduced Fat Digestives)
- 150g Unsalted Butter
(b) Cheesecake Layer:
- 250g Cream Cheese (I used Philadelphia Cream Cheese Light) (Please leave in room temperature until soft, about 2 hours.)
- 50g sugar (Please feel free to experiment with other healthy alternative sweeteners and share with me how it turned out! I may try using green stevia powder or manuka honey the next time round in an attempt to make this dessert healthier 😛 )
- 200g (4/5 cup) boiling water
- 2.5 tbsp gelatin powder
- Strawberries (Depending on the size of your tray and how you plan to decorate the cake. I used 5.)
(c) Jelly Layer: (If using a different type of jelly powder, please follow its instructions instead, but remember to let the liquid cool before pouring onto the cheesecake layer.)
- 90g red, strawberry flavoured jelly powder (I used 1 box of Tortally Strawberry Flavoured Jelly Crystals, but feel free to source for your own alternative based on what is available to you. Some suggest using Konnyaku Jelly Powder – you can add your own flavouring and sweetener to that.)
- 250g boiling water
- 250g cold water
- Finely process the biscuits in a blender/food processor. (My machine was down so I had to hand crush it with a mortar and pestle – I know, I know, how pathetically stone-aged I am to be using such caveman-like tools – LOL! 😀 )
- Melt the butter. (I popped it into the microwave oven for 30 sec at high heat.)
- Mix the butter into the ground biscuits well. Flatten it onto the baking tray and pop it into the refrigerator while preparing the next layer.
(b) Cheesecake Layer:
- Whisk the cream cheese until soft and smooth.
- Stir the gelatin into boiling hot water until it dissolves.
- Slowly add the gelatin mixture into the cream cheese and continue whisking to mix well.
- Pour the cheese mixture onto the crust and refrigerate for about 30 min, or until the cheesecake layer has set slightly.
- Meanwhile, prepare the strawberries by halving them and cutting a ‘v’ shape to remove the stalk portion, thus creating heart-shaped strawberries.
- Gently press the halved strawberries into the cheesecake layer (if they start submerging, the cream cheese has not set sufficiently). Ensure they are stuck well into the cheesecake layer to prevent them from floating around when the jelly mixture is poured in later.
- Cover the baking tray (I used cling wrap) and refrigerate for at least 4 hours (or overnight) for this layer to set completely.
(c) Jelly Layer:
- After at least 4 hours, stir the jelly powder into the boiling hot water until it is completely dissolved.
- Add in the cold water to cool down the hot liquid mixture.
- Gently pour the jelly mixture onto the cheesecake layer. (Tip: I poured the liquid directly onto a strawberry to prevent the action of pouring from destroying the cheesecake layer.)
- Cover the baking tray (I used cling wrap) and refrigerate for at least 4 hours (or overnight) for the jelly to set completely.
To serve: Cut the cheesecake with a heated knife. I did so by pouring hot water onto the knife blade, wiping it dry, then cutting it. Repeat the heating and cleaning process after every cut to get clean cuts. Be sure to cut the crust layer well. I have also seen some bakers out there ‘baking’ their version of this cheesecake directly in a small container to portion it into single servings right from the beginning, thus skipping the cutting step. This is an especially good idea because it means you can make it any shape you like using any container that can be placed into the fridge – get creative! 🙂
I got down to making this cheesecake because my younger sister especially loves it, and has been requesting it to be bought as her birthday cake for the past few years. Now we don’t have to go all the way down to Downtown East (haha, get it? 😀 ) to get this cake, but make it as and when we get a sudden craving!
Another bonus is that this cheesecake is highly versatile! You can use it with any fruit you like – I have tried the official blueberry version, and it was heavenly! I’ve also seen a recipe for Honey Citron Tea Konnyaku Jelly, and have been itching to try baking the cheesecake with that! Because jelly itself is very versatile, it means that this jelly cheesecake recipe is as flexible! Also, you can play around the cheesecake flavour, such as putting in cocoa powder or even peanut butter. Imagine the tons of different combinations you can play around with! I really love versatile recipes that allows each baker to get creative and come up with a completely new and unique work of art! 🙂
Please don’t hesitate to try out this super easy and equally delicious jelly cheesecake! Tell me what you thought of it and how you got creative in the comments section below!