Ever since I started being more active in the blogging world, I’ve been really blessed with meeting new friends! Recently, I was invited to attend Peach-water’s birthday dinner but cause I was down with really bad hayfever, I told her that we’ll rearrange dinner and I would make her something special. (: I couldn’t think of anything better but some strawberry jelly hearts!
If you feel that these pretty cakes look familiar, I did make them ages ago and did a post on it. But I went back to look at it and the photos were so small! So here I am, re-doing the post and sharing the recipe again. It’s really interesting to see the difference a few years on! (:
I have to say, these are not difficult to make, just time consuming as you have to make sure each layer is set properly before starting on the next! The most important layer is the jelly layer, as you have to allow the jelly mixture to cool before pouring onto the cream cheese layer, to get a clear jelly layer! (: Patience, is the key when making this!
I used to only use vanilla essence when making the cream cheese filling, but I decided to use vanilla bean paste this time round. There is just something magical when you see the little black dots! And the flavour it gives the cream cheese is not comparable to just using the essence. If you do have vanilla beans, please give it a try!
These little rectangular cheesecakes with a heart in the middle make beautiful gifts for your loved ones and your friends. So the next time you are thinking of what to get for them, why not give these a try? Nothing can compared to things made with love!
Jelly Hearts
Base :
320g digestive biscuits
160g melted unsalted butter
Cheese Filling :
250g cream cheese
2 1/4 tsp gelatine powder
70g caster sugar
150ml hot water
1 tsp vanilla bean paste
8 medium sized strawberries
Jelly Topping :
2 packets of strawberry flavoured jello (170g)
1 1/2 cups hot water
1 1/2 cups room temp water
Steps :
1) For the base : Place the biscuits in a ziplock bag, and crush them till they are fine, making sure there are no big chunks. Pour them into a large bowl, and mix in the melted butter.
2) Pour them into the base of a 9×9 square baking tray. Press onto the base and make sure it’s really compressed and make it as flat as you can. Prick the base with a fork and chill for at least 15 minutes.
3) For the cheese filling : Cut the strawberries into half. Using a small heart shape cutter, cut hearts out of the strawberry halves and place them on a plate lined with paper towel.
4) Place gelatine and sugar in a bowl. Pour the boiling water over and stir until the gelatine has dissolved.
5) In a mixing bowl, cream the cream cheese and vanilla bean paste together and slowly add the gelatine syrup gradually until smooth. Pour it over the base. Place it in the fridge for 10 minutes then place the strawberry hearts, partially submerged in the cheese filling. Place it back into the fridge and refrigerate for 2 hours.
6) For the jelly topping : Dissolve the jello in hot water and stir well. Add the room temperature water and allow it to cool completely before pouring over the cheese filling. (Use a ladle and slowly pour the mixture over the strawberries instead of the cheese to keep the jello clear!)
7) Chill it in the fridge for another 2 hours or overnight for the best results.
Enjoy! (: And Happy Hatchday once again my dearest friend!
*Note : When slicing, make sure you clean the knife after every cut. It might seem difficult to get them out without it being messy, but start with the corner and use a spetula to help you. Once you have the first piece out, the rest would be a breeze!
Remember to always cook and bake with love!
