The Opinionated Baker

Not all of us are made of sugar and spice

Strawberry Jelly Cheesecake happiness =)

with 2 comments

Christmas is an awesome time of the year. Especially when Mel is Santa. =) I know it’s a waste to use ramekins for cheesecake purposes but but… all my souffle attempts have not been blog post worthy. 😦 And the ramekins photograph so beautifully with the cheesecake.

Gourmet! These babies are gourmet! Not even available off the shelf in Singapore, she got them from the UK. This must be love. And there are 4 in the set, what an awesome number that is for baking. 1 souffle for my sister and 3 for me. =) Awesome.

My boyfriend has been craving for strawberry cheesecake recently and to cheer him up after a tiring week at work, I decided to make this for him! It’s amazingly easy and I managed to finish making everything in one night, including the refrigeration breaks.

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.

The Opinionated Baker’s Altered Strawberry Jelly Cheesecake

(makes 21 muffin sized cheesecakes)

Ingredients (serves 12)

  • 190g Marie biscuits, crushed into fine crumbs (if you have no food processor like me, put the biscuits into a ziplock bag and crush them with a rolling pin)
  • 160g butter, melted, cooled
  • 375g less fat cream cheese, softened
  • 1/2 cup raw sugar
  • 1.5 teaspoon vanilla essence
  • 200ml whipping cream
  • 2 tablespoons boiling water
  • 2 teaspoons powdered gelatin (i will increase this next time to 3tsp)
  • 85g packet jelly crystals


  1. Line muffin tins with aluminum muffin liners. Combine biscuit crumbs and butter and divide among the 21 muffin liners. Press into base of lined cups. 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. Beat gelatine into filling until combined.
  3. Divide cheese mixture among the cups and refrigerate to set (I just chucked mine into the freezer as I made the jelly. =P )
  4. Remove the leaves from strawberries and cut them into half. Decorate each muffin cup with one half of a strawberry.
  5. 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 slightly (like consistency of thickened cream) (again, I chucked this into the freezer too, but checked it every 5mins, mine took about 20mins to harden). Working quickly, pour jelly over cheesecake layer. (if it thickens too much, you’ll have trouble getting it to look pretty) Refrigerate for a further 3 hours or until jelly is set. 
  6. Dig in!


Written by Musingsat

January 11, 2011 at 1:22 pm

Posted in Cheese, Strawberry

2 Responses

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  1. Just lovely! I can’t wait to give these a try.

    envie recipes

    March 1, 2011 at 9:52 pm

  2. […] Strawberry Jelly Cheesecake […]

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