Yogurt Jelly Strawberry Cheesecake

I'm a sucker for pretty pictures in cookbooks. I can stare at the photo for hours and then after a cursory glance at the recipe, I decide that it's too much work. But it was different this time. Auntie get's down to making Yogurt Jelly Strawberry Cheesecake!

This Strawberry Cheesecake looks gorgeous, don't you think so? But I was sorely disappointed when I took a bite. No fault of the recipe of course. This pretty cheesecake was spoiled due to two factors.

1. The jelly topping. It had a very strong chemical smell. Did not smell like strawberries to me. And the texture was very viscous. The directions said to mix the jelly crystals with 400ml of water but I reckon 500ml or more could be better. But I will not be buying this brand again.

2. The gelatin. Totally my fault. This is the first time I am working with gelatin and I reckon there must be a difference between gelatin powder and gelatin granules. The strength is different, I think. The recipe uses gelatin powder but I used gelatin granules. So two tablespoons of gelatin powder and 2 tablespoons or gelatin granules will give you different results. 

I did not like the springy sproingy texture of the cheesecake at all. It was like eating hard jelly. I prefer the creamy mouth feel of baked cheesecakes. I reckon, I should have used only one tablespoon of gelatin granules and maybe, just maybe the texture would have been better. But having said that, the gelatin did a very good job of holding the cheesecake filling together. I was quite amazed because the filling was initially on the watery side.

Lesson learnt. When making a cheesecake that requires a jelly topping, be sure to use a brand that has a good flavour. I bought this particular brand because the other one which I usually use was not available. 

What I ended up with was a cheesecake that not only had a weird chemical smell, but also had a really weird taste. I am guessing that part of the smell was contributed by the excessive gelatin. I did take a sniff before I combined it with the cheesecake filling. Never mind. Always learn from mistakes, right?

So before I said goodbye to this cake, I picked up all the strawberries and then tossed the cake into the bin. What a heartache. Here's the recipe and I am sure someone among you will make it brilliant!

Yogurt Jelly Strawberry Cheesecake
Recipe source : Alan Bakes Really Good Cheesecakes (page 90)

Ingredients :

Digestive Biscuit Base
- 180g Digestive Biscuits, finely crushed
- 125g unsalted butter, melted

Filling
- 2tbsp gelatine powder
- 1tbsp water
- 3 tbsp hot water
- 150ml orange juice
- 5 tbsp castor sugar
- 300b cream cheese, at room temperature
- 60g plain yogurt
- 2tsp vanilla extract
- 150g strawberry puree (I used good strawberry jam)

Topping
- 250ml water
- 90g jelly crystals
- 250ml cold water
Note : I used packaged strawberry jelly and followed the packet instructions.

Garnishing
- Whole strawberries as needed, halved
- Icing sugar, as needed

Method :
1. Grease a 23cm round springform pan
2. Prepare base. In a mixing bowl, combine digestive biscuits and melted butter. Mix well. Press mixture into the base of prepared springform pan, then freeze until ready to use.
3. Prepare filling. In a small bowl, mix gelatine powder with 1 tbsp water and set aside for 5 minutes. Add 3 tbsp hot water and stir until gelatine is completely dissolved. Set aside.
4. Place orange juice and sugar in a heavy based saucepan and stir over medium heat until sugar dissolves. Remove from heat and stir in gelatine mixture. Set aside to cool.
5. Using an electric mixture with a paddle attachment, beat cream cheese and yogurt at medium speed until smooth. Add orange-gelatine mixture and beat to combine. Add vanilla extract and strawberry puree. Mix well.
6. Pour filling over prepared base and refrigerate for 1-2 hours until firm.
7. Prepare topping. In a heavy-based saucepan, bring 250ml water to the boil over medium heat. Add jelly crystals and stir until dissolved. Remove from heat and add 250ml cold water. Set aside to cool for 10 minutes.
8. Spoon cooled topping onto the chilled cake and refrigerate overnight.
9. To unmould the cake, run a small knife around the side of the pan. Release clip and lift cake out of ring. Insert a palette knife under the base and lift cake onto a serving plate.
10. Garnish with strawberries and dust with icing sugar. Serve chilled.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.

This post is also linked to Cook-Your-Books #23 hosted by Joyce of Kitchen Flavours.

This post is also linked to Bake-Along event hosted by Joyce, Lena and Zoe.

I am submitting this post to the Best Recipes for Everyone May 2015 Event (There : My Favourite Desserts) organised by Fion of XuanHom's Mom and co-hosted by Aunty Young.