Strawberry Jello Cheesecake Recipe

Strawberry Jello Cheesecake Recipe

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.

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

Most people think that the base has to be made with store bought cookies. NO!! You can make a short crust pastry dough and bake it like a biscuit before you add your cheese batter to bake. You can find my homemade cookie crust for cheesecake in my other cheesecakes recipes such as Classic Blueberry cheesecake.

Tips for success when making Cheesecakes.

• The most important success to good cheesecake is the quality of cheese you use.  I have always used good quality Cheese, that is creamy and full fat.
• Another important tip when making cheesecake to remember is – do not over beat your batter. This is not cake – cheese is delicate so treat it like son. Over beating your batter means to have crack on the surface of the cake.
• I treat cheesecakes like I treat custard and so almost all my cheesecakes are baked in a water bath; which keeps them moist and creamy.
• Cheesecake is best served the next day as the baked cheese gets a time to rest and set. This give you beautiful slices and a nice creamy delicate cake.

Strawberry Jello Cheesecake topped with strawberry Jello

Tools

• 7″ spring form cake tin
• You can use  a cake mixer (Read – Best Stand Mixer for a home baking)
• I prefer mixing bowls & whisk
• Spatula
• Oven

Ingredients

• For the Crust:
  • 150 grams / 6 oz – digestive biscuits
  • 100 grams / 1/2 cup / 3.55 oz –  butter
  • 1 tbsp sugar

Filling

• Mascarpone or Philadelphia Cream Cheese – 250 grams / 8 oz
• Sour Cream – 1/2 cup / 120 ml
• Whipping Cream – 1/2 cup / 120 ml
• White Granulated Sugar – 100 grams or 1/2 cup
• All Pourpose Flou r- 3 tbsp
• Large Eggs – 3 nos
• Lemon Juice – 1 1/2 tbsp
• Vanilla – 2 tsp
• Strawberries chopped – 6 to 8

Strawberry topping

• Strawberries – 300 grams / 2 cups (approx)
• White Sugar – 100 grams
• Gelatin – 1 tbsp
• Water – 3 tbsp

Method:

• Have all your ingredients ready at room temperature.
• Preheat the oven to 160 C / 325 F
• Wrap the bottom of your spring form 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 just place in a plastic bag and bash with the rolling pin.
• Add sugar.
• Melt and add the butter – mix well.
• Spread into you baking pan, use the back of your spoon to press it into the base of the tin.
• Place your biscuit base into the fridge while you make the filling.

Strawberries for the filling

• Clean, wash and drain strawberries.
• Add the flour (just before adding to batter) and toss well.

Make the filling

• Place cream cheeses, sour cream and whipping cream in a mixing bowl.
• Give it a whisk until smooth. Add sugar,
• Add in the lemon juice and remaining flour
• Incorporate eggs one at a time making sure each is well combined.
• Next add the strawberries (dusted with flour)
• Pour batter into baking pan.

Bake in a water bath

• Place cake pan in a preheated oven rack. Pour one cup of boiling water on the outside of the pan into the rack. 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 cheese cake 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 make the topping.

Make the Jello topping.

• Place the strawberries in a pan on low heat.
• Add the sugar. Heat until the sugar is melted and strawberries give out some juice but do not over cook. Just a minute or two.
• Blend the mixture smooth with a blender
• Dissolve gelatin in water.
• Add to the hot strawberries
• Let cool for five minutes stirring often so it does not set.
• Pour over cooled cheesecake, While still warm
• Place in the fridge over night to let set.
• When cooled – use a hot knife to release from edges before you open the spring form pan.
• Decorated with fresh strawberries.

Save this recipe on Pinterest for later

If you love cheesecakes you may like some of my other cheesecake recipes 
click here to Save this collection on Pinterest for later

Recipe Card – Strawberry Jello Cheesecake Recipe 

You going to love this very much. If you do try – you must come back and brag to me about it. Promise?