Lazy Mom Cookbook: 草莓果凍乳酪蛋糕(士多啤梨啫喱芝士蛋糕) Strawberry Jelly Heart Cheesecake

草莓果凍乳酪蛋糕(士多啤梨啫喱芝士蛋糕)(新加坡很受歡迎的乳酪蛋糕)(免焗) Strawberry Jelly Heart Cheesecake (No Bake)

Jelly Heart 是新加坡—個很受歡迎的乳酪蛋糕，三層不同材料合起來，加上草莓，外表非常漂亮，所以也是送禮或在公司請客的好選擇。而且只要放入冰箱，可保存好幾天。做法步驟可能比較多—點點，但也不會太難。很徝得試做！

Jelly Heart is a popular cheese cake in Singapore. The three layers of different flavors coupled with strawberries make the appearance of the cake very beautify. So, it is a good choice as a gift or for company treat.

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餅底材料:

250g 消化餅乾

120g 牛油

乳酪糊層材料:

250g 奶油乳酪(奶油芝士)

70g 細砂糖或糖粉

6g 吉士丁粉

100ml 熱水

½ 茶匙香草香精

草莓(士多啤梨)

果凍層材料:

160g 草莓味果凍粉 (士多啤梨味啫喱粉)

400ml熱水

350ml冷水

Cake Base Ingredients :

250g Digestive Biscuits

120g Butter

Cheese Layer Ingredients:

250g Cream Cheese

70g Fine Sugar

6g Gelatin Powder

100ml Hot Water

½ tsp Vanilla Extract

Jelly Layer Ingredients:

160g Strawberry Favour Jelly Powder

400ml Hot Water

350ml Cold Water

餅底做法:

把餅乾敲成細碎
加入溶好的牛油攪拌均勻
用7 或 8寸蛋糕模
放入兩層烤盤紙會更容易取出蛋糕
餅碎倒入模型壓實
放入冰箱

乳酪糊層做法:

把草莓切一半，然後在頂部切一個V成心型
吉士丁粉加100ml 熱水攪拌至溶解
奶油乳酪加糖攪拌均匀至軟身
分三次加吉士丁粉一起攪拌均勻
加入香草香精
攪拌均勻
乳酪糊倒入餅底均勻鋪平
將草莓均匀地放在乳酪糊上和輕輕按入乳酪糊中
*將草莓輕輕按入乳酪糊中這個步驟很重要。不然，草莓可能會在加入果凍液時浮起來
冷藏至少4小時

果凍層做法:

果凍粉加入 400ml 熱水拌匀至完全溶解
再加350ml 冷水拌匀
*果凍液要完全冷卻至室温才可加入乳酪層上以免把乳酪糊融化
把果凍輕輕倒入乳酪層上至完全覆蓋草莓
冷藏至少4小時

Method for cake base:-

Hit the biscuits until they turn into fine crumbs
Add the melted butter and stir well

Use the 7 or 8 inches cake tin

Put 2 layers of baking paper which makes easier to take out the cake

Pour and press the biscuit mixture down onto the tin

Place into the fridge to set

Methods for cheese layer:-

Cut the strawberry into half and and cut a V at the top so they resemble hearts
Add 100ml boiling water into gelatin powder and stir to dissolve
Whisk cream cheese with sugar until softened
Add the gelatin in three times and mix well
Add the vanilla extract
Whisk till smooth
Pour the cheese mixture onto the prepared base and spread evenly
Evenly spaced out on top and lightly push down each strawberry into the cheese mixture
* It is an important step to lightly push down the strawberries into the mixture. Otherwise, the strawberries may float up when adding the jelly mixture