✿✿Jelly Heart Cheese Cake✿✿

Ingredients:

Biscuit base:

300 gm. Digestive Biscuits (eg McVities)

140 gm. Melted Butter

Fillings:

1 block of Philadelphia Cream Cheese (250g)

10 gm. Gelatine Powder (2 tsp or 10ml)

50 gm. Sugar

1/2 cup Hot Water (125ml)

1/2 tsp. Vanilla Essence (0.5g or 5ml)

10 Strawberries – halves it and use a heart cutter to cut into heart shape

Topping:

1 box of Strawberry or Raspberry flavoured Jello1 1/2 cups boiling hot water1 1/2 cups cold.

Method:

(1) Lay a greaseproof paper in a 10” square of loose bottom tray with excess paper overhanging at the edge so that it'll ease your job of removing from the tin.

(2) For biscuit base, blend biscuits until fine and then mix with melted butter and mix thoroughly. If you do not have blender you can use bottle to crush the biscuits.

(3) Press into a 10" Square tray. Chill in the fridge for half an hour to let it harden.

(4) For fillings, stir gelatine powder with boiling hot water until it dissolves.

(5) Cream cream cheese, sugar and vanilla essence till creamy, add in gelatine mixture gradually and cream until smooth.

(6) Pour on top of chilled biscuits.

(7) Arrange cut-out heart shaped strawberries on top of cheese fillings. Put into the fridge to let it set. (about 3 to 4 hours)

(8) For topping, dissolve Jello in boiling water then pour in cold water and stir well. Let it completely cool.

(9) Pour over the set cream cheese filling and put into the fridge again to let it set until firm.!

Tips : Dissolve gelatine powder – Step 1: Place 125ml cold water in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy. Step 2: Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy. Step 3: Cool slightly, before adding to the mixture you want to set. Both mixtures should be a similar temperature to avoid any lumps.