The Opinionated Baker

Not all of us are made of sugar and spice

Strawberry Jelly Cheesecake: My sister’s birthday!

with 2 comments

What better way to start off this blog than to document the very first time that I ever baked specifically for a special occasion, AND succeeded at it? =)

Ironically, the item at issue here is a no-bake cheesecake. (is that a hint?)

Each time I bake, I always make sure that my calculator is sitting there next to me. I can never use a recipe directly without making any changes to it, whether it be to the sugar level, or the quantity. And. My mental math skills suck. =(

Jelly Cheesecake (Adapted from

Ingredients (serves 12)

  • 125g Morning Coffee biscuits, processed to fine crumbs (I multiplied this by 1.5 and used Marie biscuits)
  • 80g butter, melted, cooled (similarly multiplied by 1.5, if i make this again, i will multiply by 2.0 instead)
  • 375g cream cheese, softened
  • 1/2 cup caster sugar (I used raw sugar, it’s healthier and the grains were not that visible)
  • 1 teaspoon vanilla essence (I used 1.5 tsp)
  • 200ml cream
  • 2 tablespoons boiling water
  • 2 teaspoons powdered gelatine
  • 85g packet jelly crystals


  1. Line base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking paper. Combine biscuit crumbs and butter. Press into base of lined pan. Refrigerate for 1 hour or until firm.
  2. Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually beat in cream. Place water into a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Set aside to cool slightly (see p21). Beat gelatine into filling until combined.

  3. Pour filling over base. Refrigerate for 3 to 4 hours or until set.

  4. Meanwhile, make jelly, following packet directions. Set aside to cool to room temperature. Pour into a shallow dish. Refrigerate for 2 to 3 hours or until jelly starts to thicken (like consistency of thickened cream). Pour jelly over cheesecake. Refrigerate for a further 3 hours or until jelly is set. Cut into squares to serve.

    At this point, I decided to take advantage of the strawberry season and add fresh strawberries into the cake. I did this whilst waiting for the jelly to cool… (which took a very long time).

    Thanks to my mom for the beautiful korean strawberries that she bought back from the heartland shops. The awesome thing about living in Singapore is that you forever have fruits from whatever country is in season and at budget prices. =)

    I think I am somewhat a perfectionist freak when it comes to baking. I went to google, typed in strawberry cake, and actually researched on cake decoration styles… I even had to plan the amount of fruits I would need. Good grief.

    Here is how it looked like on the cake itself.

    Beautiful isn’t it?

    However, after this, disaster struck and the jelly was a total killer. See, i didn’t exactly chill it for long enough before pouring it in. I thought that if i chilled it, the consistency would be too thick to properly spread out for a beautiful finish. BIG MISTAKE.

    Did you know that spring foam pans have gaps in them? The liquid jelly happily flowed into the pan and out of it. In horror, I watched it fleeing from my pan. It was like some horrible car wreck, with the survivors frantically trying to stem the blood flow of the victims. Horrible. I tried tape and everything but nothing worked, it just kept on flowing happily.

    Finally my mom came up with the perfect solution. We grabbed the pan, stuck it on a low bottom plate and rushed it into the freezer. Thank God for mothers.

    This is how it looked like before removing the #^$@*&^# spring-foam.

    The moment of truth, how would it look without the pan??? =O

    It was greatly loved by all. Thank God for miracles. =)

    Happy birthday Jie. I love you terribly even though I never show it much. =) I’m glad you enjoyed your birthday cake! It was worth the effort.


Written by Musingsat

May 13, 2010 at 10:46 am

Posted in Cakes, Strawberry

2 Responses

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  1. The strawberries look cute.


    May 13, 2010 at 5:53 pm

  2. […] I used the recipe that I tried previously and made a few changes. For the original recipe together with a step by step (more or less) tutorial, check out here. […]

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