Strawberry Mirror Cheesecake

My friend asked me to make cheesecakes for her church refreshment.  I have never made 3 cheesecakes in a day/in a row.  I made green tea, tofu and chilled lemon cheesecake.  Phew ... thank God all the 3 cheesecakes turned out beautifully.  And after the 3 cheesecakes, I still have some balance of whipping cream - of course I made one to enjoy to my full satisfaction!!

 

This is the one that I saved for myself and family.  I think my tray was a little too low and I could not used all all the jelly hence you see the strawberries are not fully covered and I have two little cups of jellies, nonetheless it was a smooth and awesome strawberry cake. ;)

 

Thanks, Rita for sharing such a beautiful cheesecake.  

 



As usual, I wasnt gentle enough, you see the cheese mixture floating ....

Recipe Source: Rita's Basket

Ingredients:

The base

125g digestive biscuit, crushed

65g butter, melted

First, crush the biscuits in a plastic bag with a rolling pin. Mixed in melted butter and press the biscuit mixture into the base of a 20cm spring-form pan, which has been lined with baking paper, till even. Chill in the fridge till needed.

 

The fillings

250g cream cheese

85g caster sugar
3 tbsp boiling water
2 ½ tsp unflavoured gelatine powder
1 tbsp lemon juice
250g whipping cream, whipped
175g strawberry puree

Topping

1 pkt Nona Crystal Jelly 90g (Strawberry Flavour) - (I used the whole packet or you can use half) or Jell-O (Strawberry or Raspberry flavour)

375ml water
Strawberry slices for decorations

1.            Puree strawberries and set aside. You can use a stick blender which I did.

Soften gelatine with boiling water and keep warm in medium bowl filled with very hot water.

2.         Beat softened cream cheese, gradually add in sugar and beat till very smooth. Mix in strawberry puree, lemon juice and gelatine solution.

3.         Gently fold in whipped cream... (now, you will have ‘pink’ fluffy cream cheese fillings). Layer some strawberry slices on the biscuit base.

4.         Gently scoop the fillings into the chilled biscuit base. Smooth and level with a spatula if needed. Decorate some strawberry slices on the cream cheese fillings and chill for about 2 hours.

5.         Boil the crystal jelly with water. Let cool a little and gently pour onto the cheesecake. It will harden quite immediately. Chill again in the fridge.

 
6.         Finally, unmould and sink that sharp blade into the cheesecake and serve. Clean the knife with paper towel before the next cut.