Strawberry Jello Cheesecake

By carvalhohm2

Ingredients

• 150 grams graham crackers processed or pounded into fine crumbs
• 75 grams butter melted
• 20 x20 cm (8x8 in) tray or cake tin grease the bottom and sides with some melted butter
• 1 level tbsp gelatin powder
• 3/4 cup hot boiling water
• 1 block (250 grams) cream cheese softened at room temperature for about 3 hours
• 1 tsp vanilla extract
• 45 grams icing sugar
• 5 strawberries cut off the top, half each strawberry lengthwise then trim the top into a "V" heart shape
• 1 (90 grams) strawberry Jello
• 3/4 cup boiling water
• 3/4 cup cold water

Details

Servings 9
Preparation time 40mins
Cooking time 40mins
Adapted from noobcook.com

Preparation

Step 1

Crust:
In a large bowl, combine graham cracker crumbs and melted butter and mix well. Pour crumb mixture into the tray, leveling the crust with a flat spatula. Allow to chill in fridge for about an hour, or until the crust is hardened.

Cheesecake Layer:
Dissolve gelatin powder in a bowl of hot water, allow to cool for a few minutes.

Meanwhile, add softened cream cheese, vanilla and sugar to electric mixer. Whisk until the mixture is light and fluffy. Add cooled gelatin mixture, a little at a time and whisk until the batter is smooth.

Use a fork to prick holes all over the crumb base. Pour the cream cheese mixture on to the crumb base. Arrange and press 9 strawberry halves (3 by 3 grid) into the cream cheese mixture, letting each strawberry sink in gently. Allow to chill in fridge for at least four hours or overnight.

Jello Layer:
In a bowl, add Jello powder and boiling water. Whisk to dissolve the Jello crystals completely, then add cold water.

Gently pour the cooled Jello mixture over the cream cheese layer. Return to fridge and chill for a few hours until the Jello is set.

To serve, divide and cut the cheesecake to 9 equal pieces. With each slice, wipe your knife clean with a kitchen towel and dip the blade in water. Store in an airtight container in the fridge for a few days.