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Wednesday, 13 June 2012

For My Love


For My Love.....
Now I know that every time he sees me with another heart shaped cake or treat he rolls his eyes, and is ever so eager to hide it away from the eyes of anyone that might walk through the door. But I’m here to say; I’m sorry darling but I won’t stop making heart shaped delights! Besides, I know that he keeps going back to the baked treats again and again until everything is gone. Until the plate holds only crumbs reminiscent of what use to be adorning it.  So it must be good!
So this cheese cake was made for My Love, on the other side of the world, to remind him that the heart shaped baking has not stopped yet, nor will it ever! I’m always thinking of you and you have many years to come of heart shaped surprises to hide away from prying eyes!
Strawberry Cheese Cake For My Love

INGREDIANTS
PRE-HEAT OVEN 180° [160° Fan forced]
Filling:
125g Cream cheese, at room temperature
1 packet of strawberry jelly
¼ cup boiling water
¼ cup cold water
Base:
75g biscuits
25g butter
METHOD
1.  Blend together the biscuits and butter until resemble fine bread crumbs.
2. Pour into the base of a springform tin and press using either your hand or back of the spoon until firm.

3. Place in the pre-heated oven and bake for about 12min or until golden on top.
4. Allow the base to cool completely [once cooled to room temperature you can place in the fridge].
5. Once your base is completely cooled, place cream cheese in a bowl and mix on medium until smooth.
6. Place the jelly crystals in a jug pouring over the boiling water. Stir until all the jelly crystals are dissolved properly.
7. Once all jelly crystals are dissolved pour in the cold water and stir. Place to one side.
8. Pour in ¼ of the jelly into the cream cheese and mix on a medium speed until completely combined. You may find that you have to scrape down the sides to incorporate all the cream cheese properly.
9. Continue this process with the remaining jelly until you have incorporated all the cream cheese and jelly properly.
10. Remove your base from the fridge and carefully pour the cream cheese mix over the top. Pour to about 1cm from top. When you have it all in the tin, very carefully pick the tin up about an inch or so from the bench top and drop back down. This will help to get rid of the air bubbles.
11. Return back to the fridge for at least 4 -5 hours, preferably over night until set.
12. Remove from the springform tin and serve!

3 comments:

  1. Where did you get that gorgeous little heart shaped springform pan from?!

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  2. I cant remember where I got that one from exactly. But I've seen them at many home wear stores. I've also found loose base heart shape tins for tarts etc! I'm heart crazy :)

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