This cake was made last year using recipe from Rei of All That Matters. Her cake is beautifully decorated that I fell in love at the very first sight. It is a simple non-bake cheesecake, the only difficulty (at least to me) is how to assemble the cake like what Rei had done. Rei had apologized for not disclosing the decorating method as she is selling the cake in this pattern. My heart sank ….I was very determined to make this for DD’s birthday and so I went ahead. Was I satisfied with my own creation? Yes, though it is no way to compare with Rei’s pattern.
This is how I did mine. After making the biscuit base and arranging the halved strawberries, I placed a smaller cake ring in the center of the biscuit base to create 2 circles, outer and inner. Fill the outer ring with batter all the way up to the rim of the inner cake ring, then fill up 1/3 of the inner circle with batter, chill until almost set. Bring out and decorate with cut strawberries and poured the jelly mixture to fill up the remaining space in the inner ring.
I will be submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean of Need More Noms.
Here you go, the original recipe from Rei of All That Matters
120g Digestive Biscuits, crushed finely
40g Softened butter
8 to 10 Strawberries (depending on size), sliced into half
100g Cream Cheese, bring to room temperature
100g Yoghurt (Paul’s set yoghurt)
70g Fine Sugar* (As the strawberries were rather tart, I adjusted the amount of sugar accordingly)
1 Tbsp + 1/2 Tsp Gelatin
3 Tbsp Boiling Water
*make sure the gelatin is melted and kept warm
200g Strawberry Puree** (To make strawberry puree, simply take 320g of fresh strawberries, blend well and sieve.)
200ml Non Dairy Whip Cream, whipped to mousse state and chilled
Topping : (Optional)
Some strawberry slices
1 Packet of Tortally Jelly (Strawberry flavour), use as per instruction but you won’t be using all
1. Prepare a 7 inch loose base round tin. Mix the crushed biscuits and butter in a bowl. Transfer to the cake tin, using a small spoon to press the base evenly. Chill in the fridge for later use.
2. Arrange the halved strawberries against the tin. In a mixing bowl, using a electric whisk, whisk cream cheese, yoghurt and sugar till mixture is creamy and no lumps. Pour in the gelatin mixture, using a hand whisk to incorporate well. Add in strawberry puree and whipped cream, stir well.
3. Pour into the prepared cake tin, using a spatula to level the surface. Set the cake before decorating with strawberry slices and jelly. Leave to chill for at least 3 hours. Remove from tin.