Strawberry Jello Cheesecake Recipe

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Baked Strawberry Jello Cheesecake

Strawberry Jello cheesecake is an all-time classic that everybody loves. Try this jello topping for a fun twist because it's is so easy to make and so delicious to eat. A rich creamy cheesecake batter baked over a buttery cookie crust and topped with strawberry jello is the ultimate summer dessert.

Who loves jello? me me me!! I and my kids love jello. And Of course, we love cheesecake so the two together makes quite a treat.

I do make a lots of cheesecakes as you can see from the collection I have here on the blog but my kids most favorite is always the one with jello on top. And I don't use store-bought jello I make it using gelatin and strawberries so it's thicker and has the rich strawberry flavor as compared to store-bought that's just sugar and flavoring.

About this strawberry Jello cheesecake

This baked strawberry cheesecake has three components.

• The crust- A rich buttery cookie crust combined with sugar and butter.
• The cheesecake batter - Rich, creamy and decadent made with full-fat cream cheese, sugar, cornstarch, and eggs. It is my no-fail vanilla cheesecake batter that can be used in so many variations.
• The strawberry Jello topping - Made with fresh strawberries and gelatin (or agar-agar) this jello topping looks pretty and taste delicious.

Ingredients and substitutes (Save/Pin)  

• Cream Cheese – I always use Mascarpone or Philadelphia because it's what I find in my supermarket. I'm not brand conscious so ideally, you are looking to find any cream cheese with a fat content of over 35%.
  Having said that if you choose to use a low percentage of cream cheese you may want to add an extra 1 tbsp of all-purpose flour for stability.
  It's obvious it will affect both taste and texture but if you looking to save on a few calories while still enjoying a good cheesecake then that's one way to go about it.
• Sour Cream – Adds a real zing. For those of you who cannot find a commercial sour cream or don't have some on hand. No worries. You can make it at home.. here's my homemade sour cream recipe for you.
• Strawberry - You can use frozen or fresh strawberries for this recipe. When in the season I use the fresh strawberries but during the year I do use frozen and guess what? no one knows the difference.
• Cookie Crust – I've used cookies but you can use a homemade cheesecake crust from scratch too

Homemade shortcrust for cheesecake instead of cookie crust

Most people think that the base has to be made with store-bought cookies. NO. You can make shortcrust pastry dough and bake it like a biscuit before you add your cheese batter to bake. So, If you do not have graham crackers, or digestive biscuits you can use my Homemade Cheesecake Crust from Scratch 

Useful Tips and Tools

• I like to use my food processor to crush the crackers so I can save time. And yet, you can certainly do it by hand. It's also a lot less messy in the processor.
• Cheesecakes are best made in springform pans, so you can take them off easily.
• Also, I like to use my kitchen scale when baking (read how to measure ingredients correctly here).
• Some of the ingredients will also need measuring cups and spoons.
• Always keep your cheesecakes on a baking tray for easy clean up in case of spills and overflows.
• Most baked cheesecakes are baked in water baths. Therefore, you will need aluminum foil to wrap the bottom of the springform pan or muffin pans.
• In addition, if you make a baked cheesecake, you will need a baking dish to place the springform in so you can pour water on the outside.

How to make a strawberry jello cheesecake (Save/Pin)

• Have all your ingredients ready at room temperature.
• Preheat the oven to 160 C / 325 F.
• Wrap the bottom of your springform pan in aluminum so no water will get into it when baking in a water bath.

Biscuit Base

• Crush the digestive biscuits in a food processor or place in a plastic bag and crush with the rolling pin.
• Add sugar and melted butter
• Spread into the bottom of the spring foam baking pan, use the back of your spoon to press firmly to create a crust
• Leave in the fridge to chill while you prepare the filling

Make the Filling

• Clean, wash and drain strawberries - set aside
• Place cream cheeses, sour cream and whipping cream in a mixing bowl.
• Give it a whisk until smooth.
• Add sugar, lemon juice, and half the flour
• Incorporate eggs one at a time making sure each is well combined.
• Add the remaining flour to the strawberries and give it a good mix.
• Then add the strawberries coated with flour into the batter
  (this will prevent the strawberries from sinking to the bottom of the cheesecake)
• Pour batter into the prepared baking pan.

Bake in a Water Bath

• Place cake pan in a larger baking pan
• Pour two cups boiling water in the larger baking pan outside the cake pan.
  (This will ensure your cake is moist and fluffy. This is called a water bath)
• Bake for 45 minutes. After 45 minutes turn the oven off and leave the cheesecake in the oven to cool.
• When baked you will see the cake is set but still soft. It will first rise above the pan and the sink down. This is normal.
• Let cool in the fridge for about an hour or two before you prepare the jello topping.

Make the Jello Topping

• Combine gelatin and water in a microwave-safe bowl and let bloom for 5 minutes
• Place the strawberries in a pan on low heat.
• Add the sugar. Heat until the sugar is melted. Just a minute or two.
• Blend the mixture smooth with a blender.
• Dissolve the gelatin in the microwave at 50% power.
• Add to the hot strawberries and combine well.
• Let cool for five minutes stirring often so it does not set.
• Pour over cooled cheesecake, while still warm.
• Place in the fridge overnight to let set. (at least 4 hours)
• When cooled - use a hot knife to release from edges before you open the springform pan.
• Decorate with fresh strawberries.

Strawberry Jello Cheesecake Recipe

Author: Veena Azmanov

5 from 26 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 3 hrs 55 mins

Calories: 226kcal

Adjust Servings Here: 9 servings

Description

Strawberry Jello cheesecake is an all-time classic that everybody loves. Try this jello topping for variation because it’s is so easy to make and so delicious to eat. 

ADJUST SERVINGS HERE - 9 servings

Ingredients

For the Crust

• 150  grams (6 oz) Digestive biscuits
• 80 grams (1/3 cups) Butter
• 1 tbsp Sugar

Filling

• 250 grams (8 oz) Cream cheese 35 to 40% - Mascarpone or Philadelphia
• 120 ml (0.50 cups) Sour cream
• 120 ml (0.5 cups) Whipping cream
• 100 grams (0.5 cups) Sugar white
• 3 tbsp All purpose flour
• 3 Eggs large
• 1 1/2 tbsp Lemon juice
• 2 tsp Vanilla
• 8 Strawberries chopped

Strawberry Topping

• 300 grams (10 oz) Strawberries approx
• 100 grams (0.5 cups) White sugar
• 1 tbsp Gelatin
• 3 tbsp Water

Instructions

• Have all your ingredients ready at room temperature.
• Preheat the oven to 160 C / 325 F.
• Wrap the bottom of your springform pan in aluminum so no water will get into it when baking in a water bath.

Crust

• Crush the digestive biscuits in a food processor or place in a plastic bag and crush with the rolling pin.
• Add sugar and melted butter
• Spread into the bottom of the spring foam baking pan, use the back of your spoon to press firmly to create a crust
• Leave in the fridge to chill while you prepare the filling

Cheesecake batter

• Clean, wash and drain strawberries – set aside
• Place cream cheeses, sour cream and whipping cream in a mixing bowl.
• Give it a whisk until smooth.
• Add sugar, lemon juice, and half the flour
• Incorporate eggs one at a time making sure each is well combined.
• Add the remaining flour to the strawberries and give it a good mix.
• Then add the strawberries coated with flour into the batter
• (this will prevent the strawberries from sinking to the bottom of the cheesecake)
• Pour batter into the prepared baking pan.

Bake

• Place cake pan in a larger baking pan
• Pour two cups boiling water in the larger baking pan outside the cake pan.
• (This will ensure your cake is moist and fluffy. This is called a water bath)
• Bake for 45 minutes. After 45 minutes turn the oven off and leave the cheesecake in the oven to cool.
• When baked you will see the cake is set but still soft. It will first rise above the pan and the sink down. This is normal.
• Let cool in the fridge for about an hour or two before you prepare the jello topping.

Jello top

• Combine gelatin and water in a microwave-safe bowl and let bloom for 5 minutes
• Place the strawberries in a pan on low heat.
• Add the sugar. Heat until the sugar is melted. Just a minute or two.
• Blend the mixture smooth with a blender.
• Dissolve the gelatin in the microwave at 50% power.
• Add to the hot strawberries and combine well.
• Let cool for five minutes stirring often so it does not set.
• Pour over cooled cheesecake, while still warm.
• Place in the fridge overnight to let set. (at least 4 hours)
• When cooled – use a hot knife to release from edges before you open the springform pan.
• Decorate with fresh strawberries.

Recipe Notes

 

Six Tips on getting your cheesecake right.

1. Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw.
2. Use good quality cream cheese, like Mascarpone or Philadelphia as they are thicker in consistency as compared to low-fat cream cheese which can affect the consistency of your baked batter.
3. you can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste
4. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency
5. Never over mix, a cheesecake batter at this will incorporate air and lead to cracking.
6. Not all cheesecakes need to be baked in a water bath but since cheese is so delicate a water bath helps it bake gently leaving that custard-like creaminess.

Equipment

Springfoam Pan 9

Meas Cups and Spoons

Mixing Bowl

Baking Tray

Nutrition Information

Calories: 226kcalCarbohydrates: 22.6gProtein: 3.9gFat: 13.7gSaturated Fat: 7.8gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 0gTrans Fat: 0.2gCholesterol: 69mgSodium: 185mgPotassium: 0mgFiber: 0.7gSugar: 15.6gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

Troubleshooting

My cheesecake is curdled?

If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the batter in a double boiler and let the batter become smooth. Then let it cool to room temperature before you bake.

Why did my baked strawberry cheesecake crack?

Over mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and the collapse during cooling causing a crack.

How can I keep my cheesecake from cracking?

• Avoid over mixing.
• Make sure all ingredients are at room temperature especially the cream cheese.
• Cold cream cheese results in over mixing instead let the cheesecake come to room temperature.
• Always mix the batter just until the ingredients are incorporated.

How do I fix a crack cheesecake?

• If possible add a topping like a sour cream topping and bake for 5 minutes.
• Alternatively, add a fruit filling on the cheesecake and chill it until set.
• Another way would be to chill the cake well first. Use clean hand to close the crack.
• Using a hot spatula to smooth the top as best you can.

How do I know if my strawberry jello cheesecake is overcooked?

Overbaked cheesecake often has a crack. The cake will be dry and gritty when cut. The eggs overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.

Frequently asked questions

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