Strawberry Jello Cheesecake

This strawberry jello cheesecake is a rich creamy cream cheese batter baked over a buttery cookie crust and topped with jello made with real strawberries. The jello topping is a fun twist and you can use fresh or frozen strawberries.

Table of Content

• Why make this cheesecake?
• Ingredients and substitutes
• Step by step instructions
• What is the secret to baking a perfect cheesecake?
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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Who loves jello? Me me me!! I and my kids love jello. And, of course, we love cheesecake. So, the two together make quite a treat.

Cheesecake is a huge hit i n our home as you can see from the many cheesecake recipes I have shared. This one also uses my classic cheesecake recipe as a base. Unlike my strawberry cheesecake that uses a strawberry compote or filling served alongside the cheesecake, this one has strawberries in the batter as well as homemade strawberry jello on the top.

Why make this cheesecake?

• This is a fuss-free recipe with just a few ingredients and a very simple and easy process. In addition, the mixture itself comes together in less than 10 minutes.
• Today, I am using cookies to make my crust, and yet you can also use my homemade cheesecake crust.
• This 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.
  • The strawberry Jello topping - Made with real strawberries (no store-bought jello) and gelatin (or agar-agar) this jello topping looks pretty and tastes delicious.

Ingredients and substitutes

• Cream Cheese – I always use Mascarpone or Philadelphia because it's what I find in my supermarket. However, I'm not brand conscious. So, ideally, you can use 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 tablespoon of all-purpose flour for stability.
  And yet, it will affect both taste and texture. But, if you are 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. And, for those of you who cannot find a commercial sour cream or don't have some on hand, no worries. You can also make it at home. And, here's my homemade sour cream recipe for you.
• Strawberry - You can use frozen or fresh strawberries for this recipe. During strawberry season, I use the fresh strawberries. But, during the rest of the year, I use frozen. And guess what, no one knows the difference.
• Cookie Crust – I've used cookies but you can also use a homemade cheesecake crust from scratch.

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Step by step instructions

• Pre-heat the oven at 350°F / 177°C/ Gas Mark 3
• Prepare pan - Wrap the outside of a 7-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan.
  Pro tip - the aluminum foil will prevent water from entering the cheesecake while baking in a water bath.

Crust

• Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.
  Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
• Pour crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
  Pro tip - pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
• Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
• Reduce the oven temperature to 150 C/ 300°F / 150°C/ Gas Mark 2

Cheesecake batter

• Clean, wash, hull, and drain strawberries. Then, chop them into smaller pieces. Add 2 tablespoon of flour to the strawberries and give it a good mix. Set aside.
  Pro tip - coating the strawberries in flour will prevent the strawberries from sinking to the bottom of the cheesecake
• In the bow of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the remaining flour and vanilla extract.
  Pro tip - the cream cheese must be at room temperature otherwise the batter will be lumpy. If necessary place a warm bowl on top of the cream cheese to help thaw faster.
• Add eggs one at a time making sure to incorporate each well. Then add the strawberries coated with flour into the batter. Do not overmix.
  Pro tip - we want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix.

Bake

• Double boiler - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.
  Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
• Bake for 40 to 50 minutes until set. Remove from the oven and let cool in the fridge for about an hour or two before you prepare the jello topping.

Jello top

• Combine gelatin and 2 tablespoon water in a microwave-safe bowl and let bloom for 5 minutes. Heat at 50% power until completely dissolved.
• Place the chopped strawberries, 2 tablespoon water, and sugar in a pan over low heat. Cook a minute or two until all the sugar has dissolved. Then using a hand blender, blend the strawberries into a smooth puree.
• Add the warm gelatin to the strawberry puree. Combine well. Strain through a sieve to remove any undissolved gelatine and strawberry seeds. Let cool for 5 minutes until warm.
  Pro tip - the gelatin and strawberries both must be warm when combined otherwise the gelatin will seize.
• Pour over cooled cheesecake. Chill the cheesecake for at least 4 hours - preferably overnight. Top with some fresh strawberries for garnish.
• When cooled, run a knife or offset spatula around the edge of the cake but do not remove it from the pan.
  Pro tip - as the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.

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What is the secret to baking a perfect cheesecake?

Well, I think there are several very important things as I have explained in the recipe and this post. Most importantly, these are the 5 most important things you must remember for every cheesecake.

1. Room temperature ingredients - for example, chilled cream cheese will make a lumpy batter.
2. Don't over-mix the batter - over-mixing will incorporate too much air which leads to cracked cheesecake.
3. Bake in a water bath - the oven is dry air which is not good for custard-based batters so the steam created in a water batter bakes the cheesecake to perfection.
4. Loosen the cheesecake before you chill it - the cheesecake and crust shrink as it cools, so, loosen it before chilling to prevent any cracks.
5. Chill for at least 6 hours or overnight - this helps the egg-baked cake to set which will not only tastes great but will also cut impressive slices.

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Frequently asked questions

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Printable Recipe