BUT, after all the grand plans and ambitions I never get down to do the nice decor like hers. *tsk* Let's just call mine a "no-frill" version. :-)
I used another recipe which I have from the BlueKey Flour becos I do not have whipped cream which is required in Rei's recipe. Also since my cream cheese comes in 200g-tub, I apportioned all the ingredients accordingly.
Sweet Pastry Base
Blue Key Superfine Superwhite flour 200g
Eggs 24g ( ½ egg)
Icing sugar 50g ( ¼ cup)
- Beat the butter with sugar and eggs until light and fluffy.
- Sift the flour and gradually add to the butter mixture.
- Mix together until a dough is formed. Wrap the dough in a plastic bag. Let it rest in the refrigerator for ½ hour.
- Preheat oven to 200C. Roll out the dough flat between 2 pcs of greaseproof paper to a diameter of 22cm.
- Deposit the rolled out pastry on a greased tray and bake for 10-15min. After baking, cool pastry on a wire rack.
- Trim the pastry to fit the base of a 8” (20cm) springform or a baking pan.
Powder Gelatine 9.6g (I used 5 leaves)
Hot Water 80g
Castor Sugar 2 tbsp
Cream Cheese 200g
Evaporated Milk 48g
Vanilla essence 2 g (½ tsp)
Diced Strawberry 80g
Juice 48g (or water)
- Cream the sugar, cream cheese, evap. Milk, peach syrup and vanilla essence until smooth.
- Dissolve the gelatine in hot water and add to the cheese mixture. Mix well.
- Arrange diced strawberry evenly on top of the pastry base. Pour in cheese to cover the fruits. Allow the cake to set in the fridge.
- Prepare the jelly topping by boiling 35g of jelly powder with 160g of water. Allow it to cool slightly before pouring on top of the set cheesecake.
- Place cheesecake back into the fridge to allow it to set.
- Pastry Base - I always keep some cookie dough in the freezer. So I used the sugar cookie dough instead making from scratch again. But if you are using this recipe here, you may omit the egg. My sugar cookie dough is eggless.
- Juice - I puree some strawberries, then top up the amount with ready-to-drink Ribena cranberry juice which is sweet yet not overly sweet. A little sourish, something that I enjoy.
- Sugar - I used 2 tbsp only. Just the right level of sweetness that I like.
- Springform pan - I do not have the proper springform pan, so I use whatever I have... that's why my cake is so shoooort!
See this lazy baker didn't do a proper pastry base by pressing it down tightly and evenly... What you reap is what you get!
In the end I am too shy to bring the awful looking cheesecake to office. I kept at home had the whole thing to myself! How not to get fat agh?