I have another week of holiday break before I start to bury myself in work again. Finally... my bumming days will come to a complete halt. I am gonna try baking as often as I can for the remaining 8 days to the end of October 2009.
Last December, I tasted a no-baked cheesecake during a x'mas gathering. I was in awe seeing the pretty creation. The cheesecake was topped with strawberry in the form of heart-shape followed by a jello coating. The taste was awesome too. It made everyone who tried it happy including me, of course.
This July I attempted making a no bake cheesecake using Florence recipe and I succeeded after two tries. It failed the first time because I didn't whipped the whipping cream till mousse state. Whatever the case, the no bake cheesecake recipe is definitely a keeper.
Decided to make strawberry jello no bake cheesecake today. I bought the cheapest strawberries available in the supermarket and expensed off my last block of philadelphia cream cheese. Yay!!
Recipe adapted from: Florence (I tweaked the recipe slightly.)
300g digestive biscuits (crushed)
60g melted butter plus 2 tablespoon boiling water
250g cream cheese
2tbsp lemon juice
1/2 cup caster sugar
100ml whipping cream plus 1 tbsp icing sugar
Grated lemon zest (optional)
1.5 tbsp gelatine plus 3 tbsp boiling water
1 box of strawberry jello powder
250ml of boiling water
250ml of cold water
Pour the strawberry jello powder into the boiling water and stir till it dissolves. Add 250ml cold to the jello mixture, mix well and leave it aside to cool.
Line the 9 inch baking tray with aluminium foil. Mix the melted butter with the crushed digestive biscuits . Press the crushed biscuits in the tray and put the tray in the fridge to chill to harden.
Beat the whipping cream till mousse state and set aside. Beat the cream cream with sugar till smooth. Add lemon juice, gelatine mixture and mix well. Add the whipping cream and mix well.
Pour the cheesecake filling into the tray and chill for 30 mins. Remove from the fridge and add the strawberries on the cheesecake and put inside the fridge for another 30 mins. Spoon the cooled jello mixture into the chilled cheesecake gently. Refrigerate for 2-3 hours before serving.