Happy Valentine's Day everyone!
I made this and with limited cups, those who have received it you were in luck! hahaha
Recipe from NoobCook
Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts
Friday, 14 February 2020
Saturday, 4 February 2017
Valentine's Day - Strawberry Jello Hearts Cheesecake
Cant think of amspecial gift? Let your love one indulge in this sweet and romantic treat ❤🍓
Strawberry Jello Hearts CheeseCake
#mrstanthebakingmama
- contains fish gelatin
Available from now still 28 Feb!
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Monday, 30 January 2017
Wednesday, 21 December 2016
Sunday, 4 December 2016
Friday, 11 November 2016
Strawberry Jello Cheesecake
Recipe for the Strawberry Jello Cheesecake
Very well received cheesecake for my family =)
The last time i made this was in March 2016.
Sunday, 5 June 2016
Japanese Baked Cheesecake
the other day i went to Phoon Huat to buy this Wilton 2 pcs Bake Even Strip and tried.
looking good, baked at 200 deg C after 18mins
tada!
See my previous Bakes:
22 March 2016
7 April 2016
Thursday, 7 April 2016
Tuesday, 22 March 2016
Japanese Cheesecake
It was my first attempt after trying my ex colleague's Japanese Cheesecake.
As usual, my Project Manager got me this link: http://ieatishootipost.sg/japanese-cheesecake-recipe/
taste ok, but i think i will try jeannie tay's recipe one day.
Friday, 11 March 2016
Strawberry Jelly Cheesecake
Strawberry Jelly Cheesecake Recipe
Instead of making it as a cake, you can also make and serve the strawberry cheesecake in individual ramekins.
Serves: 9 strawberry jelly hearts
Prep Time: 40 mins (excluding chilling time in the fridge)
INGREDIENTS
(A) Crust
- 150 grams digestive biscuits processed or pounded into fine crumbs
- 75 grams butter melted
- 20 x 20 cm (8 x 8 in) tray or cake tin grease the bottom and sides with some melted butter
(B) Cheesecake Layer
- 1 level tbsp gelatin powder
- 3/4 cup (175ml) hot boiling water
- one 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
(C) Jelly Layer
- one box (90 grams) strawberry jelly (jell-o) (Note: I used Tortally brand)
- 3/4 cup (175ml) boiling water
- 3/4 cup (175ml) cold water
DIRECTIONS
(A) Crust
- In a large bowl, combine biscuit crumbs and melted butter and mix well. Pour biscuit mixture into the tray, levelling the crust with a flat spatula. Allow to chill in fridge for about an hour, or until the crust is hardened.
(B) 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 biscuit base. Pour the cream cheese mixture on to the biscuit 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.
(C) Jelly Layer
- In a bowl, add jelly powder and boiling water. Whisk to dissolve the jelly crystals completely, then add cold water.
- Gently pour the cooled jelly mixture over the cream cheese layer. Return to fridge and chill for a few hours until the jelly 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.
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