Just love the idea on how Mimy made this jelly cheese in the cupcakes. I followed her make these for my son to bring to his student care for sharing with the rest today :) Just hope the kids will like it.
Here, I used recipe published by the Sunday Times via Mimy Bakery House, you may also check the other recipe that I tried earlier. Both are
delicious, however, if you prefer more creamy texture on the cheesecake, you
may like this one.
Source : published in the Sunday Times with modification
Ingredients:
Biscuit Base:170 gr Digestive biscuits, crushed
85 gr Melted butter
Cheese Filling:
250 gr Cream cheese (room temp)250 gr Condensed milk
Juice of 1 Lemon
2 tsp Gelatin
50ml Hot Boiling Water
Topping:
1 box of Tortally Jelly Crystals – Raspberry flavour
250 ml Hot Boiling water
250 ml Cold water
250 ml Hot Boiling water
250 ml Cold water
1 punnet of Strawberries
Method:
- For Biscuit base: Blend biscuits until fine and then mix with melted butter
and mix thoroughly. Press into the cupcake mould. Chill to let it harden.
- For Filling: Stir gelatine powder with boiling hot water
until it dissolves. Set aside.- Cream the cheese until smooth, add in condensed milk & lemon juice till well combined. Add in gelatine mixture gradually and cream until smooth. Pour on top of chilled biscuits.
- Arrange strawberries slices (gently pressed) on top of cheese fillings. Leave to set in the fridge overnight. (I leave it in the freezer for 1-2 hour to set)
- For Topping: Dissolve Jelly in hot water then pour in cold water and stir well. Let it cool.
- Pour over the set cream cheese filling and put into the fridge again to let it set until firm.
- Ready to serve.
