Strawberry Jelly Cheesecake Recipe

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Strawberry jelly cheesecake is rich in texture, and it tastes very refreshing. Friends who like to eat strawberries will learn how to make strawberry jelly cheesecake.

Strawberry Jelly Cheesecake Recipe
Level: Intermediate
Yield: 6 servings


Cream Cheese 65 g
unsalted butter 130 g
Oreo Cookies 65 g (after de sandwich)
Salt free butter 35 g
berry sugar 40 g (total)
gelatin sheets 5 g
Strawberry 80 g


  • Put Oreo with a knife; Scrape off the sandwich, leaving about 65 grams of biscuits. Crush with a rolling pin. The more you crush, the better.

  • For butter; Heat and melt into liquid, pour it into biscuit crumbs, stir evenly, lay it at the bottom of the mold, and press it tightly and smoothly with the back of a spoon. Then put it in the refrigerator and refrigerate it for standby.

  • Soak gilding tablets in clear water for standby. Cut half of the strawberries into small pieces and press the other half into mud for standby.

  • Put the cream cheese in a bowl. Put the bowl in a basin of hot water and stir while heating. Pour in 20 grams of fine granulated sugar and continue stirring.

  • Add the softened gelatine tablets, which will melt when heated, and stir with cream cheese until smooth and particle free.

  • Take another large basin, pour in light cream, add the remaining 20 grams of fine granulated sugar, and beat with an electric Egg beater. 60% or 70% can be used. Don't beat it all.

  • Pour the cream cheese into the whipped light cream and stir with a rubber scraper. Pour in diced strawberries and strawberry puree and continue to stir well.

  • Take out the mold from the refrigerator, pour in the cheese paste and knock it a little to make the surface flat. Refrigerate in the refrigerator for at least 4 hours to set.

  • After taking it out, I squeezed some Chocolate sauce on the surface and decorated it with strawberries. You can also take it out and eat it directly.

Nutrition Facts

Per Serving ( 110.5 g ) :
calories241 calories
carbohydrate29.5 g
cholesterol33.5 mg
fat13 g
fiber0.9 g
protein2.9 g
saturatedFat6 g
sodium188.5 mg
sugar22.5 g
transFat0.2 g


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