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White Chocolate and Strawberry Jelly Cheesecake
White Chocolate and Strawberry Jelly Cheesecake

Before you jump to White Chocolate and Strawberry Jelly Cheesecake recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Many of us think that comfort foods are not good for us and that we need to keep away from them. At times, if your comfort food is essentially candy or other junk foods, this holds true. Otherwise, comfort foods may be super nutritious and good for you. Some foods honestly do raise your mood when you consume them. If you seem to be a little bit down and you’re needing an emotional pick me up, try several of these.

If you would like to battle depression, try consuming some cold water fish. Salmon, herring, tuna, mackerel, trout, etcetera, they’re all chock-full of omega-3 and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s true: consuming a tuna fish sandwich can basically help you fight depression.

Now you can see that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to white chocolate and strawberry jelly cheesecake recipe. To make white chocolate and strawberry jelly cheesecake you only need 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make White Chocolate and Strawberry Jelly Cheesecake:
  1. You need 200 g Digestives biscuits
  2. Get 125 g Butter
  3. Provide 250 g Mascarpone Cheese
  4. Get 300 ml Double Cream
  5. Get 1 tsp Vanilla Extract
  6. Prepare 200 g White Chocolate
  7. Use 1 Handful White Chocolate Chips
  8. Provide 1 sachet Strawberry Jelly Powder
Steps to make White Chocolate and Strawberry Jelly Cheesecake:
  1. Line the bottom of your cake tin with a circle of greaseproof paper and grease the edges with butter.
  2. Place the digestive biscuits into a sealable bag and squeeze the air out before sealing. Use a rolling pin to crush the biscuits thoroughly. It may be easier to crush half of the biscuits at a time and pour into a large bowl. Melt the butter and stir into the crumbs to form an evenly coated mix. Add a handful of white chocolate chips to the mix and stir in. Spread evenly on the bottom of your cake tin and pat down firmly.
  3. Sit the base in the fridge whilst you make the filling to ensure that it is set. To make the filling, pour the mascarpone and the double cream into a bowl or mixer and whisk together. Once that has combined fully whisk in the vanilla extract and set aside.
  4. Break up the bars of chocolate into individual pieces and place into a microwaveable bowl and begin to melt the chocolate in the microwave. Make sure to only put it in for 30 seconds at a time and stir the chocolate in between to ensure that it does not burn. Once the chocolate is completely melted and there are no lumps set it aside for a couple of minutes so that it is just warm. Pour the melted chocolate into the filling mix and combine.
  5. Remove the base from the fridge and dollop the filling into the centre of the tin. Spread the filling from the centre to the edges, this ensures that no loose crumbs will mix into the filling. Using a wooden spoon even the filling out and return to the fridge for a couple of hours.
  6. Following the instructions on the sachet, dissolve the powder into water, if the liquid feels too warm place it in the fridge for 5 or 10 minutes until it has cooled but not started to set. Remove the cheesecake from the fridge and holding a spoon just above it gently pour the jelly over the top until it is around an inch thick and return to the fridge until it has set. Once the Jelly has set you are free to decorate as you wish and enjoy!

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