草莓乳酪蛋糕 / Strawberry Jelly Cheesecake
Delicious cheesecake covererd with a fresh strawberry jelly. A sweet for my sweetheart.
4 人
困难
1 hour
食材
供 4 人
Crumbled bottom
- 300 gram of Digestive biscuits
- 150 gram unsalted butter (melt)
Cottage cheese filling
- 15 gram gelatine powder
- 4 limes (100 ml juice)
- 450 gram of cottage cheese
- 250 ml of whipped cream
-120 gram of sugar
Jelly
- 2 packages of Robertson jelly powder (strawberry flavor)
- 12 gram of gelatine powder
- 674 ml of water
- 130 gram of sugar
Topping
- 8 big strawberries
Extra needs
- Glass bowl of 33 x 25 x 5 cm
- Use a rolling pin to crumble the digestive cookies and put it in a bowl.
- Cut the butter in small cubes and put it in a pan. Turn the heat up to medium high and slowly melt the butter. Add the melted butter to the crumbs. Stir well untill everything is mixed up.
- Split the cookie mixture over the glass bottom, which is covered with baking paper and use your hand palm to equally divide the cookie mixture over the glass bottom. Put it aside in the refrigerator for later use.
- Press out the lime juice and heat the juice up in the pan on low heat. Keep stirring while you add the gelatine powder untill the juice is dissolved. Get the pan of the stove and cool it down. Get the whipped cream out from the refrigerator, add sugar with the whipped cream and mix untill its firmed up. Scoop de whipped cream to cottage cheese. Then add de lime juice through the cottage cheese and mix everything well.
- Use a fork to prick small holes in the crumbled bottom, split the cottage cheese mixture over the crumbled bottom and make it even.
- Wash the strawberries and cut it lengthwise. Cut the V off on the top, so you get a heart shaped strawberry. Press the strwaberries firmly in the cottage cheese mixture. If you don't press it firmly, there is a chance the strawberries will loose its place during the pouring of the jelly mixture.
- Divide the heart shaped strawberries with spacing of 2,5 cm in between. Cover the bowl with foil and let it firm up for 4 hours or for 1 night in the refrigerator.
- Use the Robertson jelly to finish off the top. Put 2 packages off strawberry jelly in a bowl, add the sugar, then the gelatine powder and mix everything well. Then add 674 ml of boiled water, stir it well untill everything is dissolved. Cool it down, before you add this to the cheesecake. Pour enough jelly to cover the strawberries.
- Firm the cheesecake up in the refrigerator for 4 hours.
- Enjoy your meal!