Saturday, 19 November 2011

Make, Bake, Have Some Cake In A Cup

Not the prettiest layered cheesecake, but it tasted alright. You see, I've always wanted to try making an evenly layered cake. Every time I go pass a store that sells cakes, their little goodies makes me admire the precision and beauty in the making of layered bakes. Yes, I'm one of those girls who like to stop and stare for a while at any decorated cake or dessert (but never have the time to sit and enjoy it with someone, yet occasionally I do get the chance and that's enough for me).
I was hoping to make a layered strawberry jelly cheesecake but it turned out uneven, and I felt that there was a little too much jelly. The bottom layer is a butter cookie crumble layer, followed by a berry cream cheese layer, a thin layer of pure strawberry jelly, and then a strawberry jelly mousse topped off with some blueberries and jam-butter-cream-cheese-cream swirls. But I am sure people enjoyed it anyways as I didn't see the last of the 20 cups when I entered the dining hall for lunch (well, 19 to be honest as my sister ate one the night before). Dessert first is best, occasionally (;

Berry Jelly Cheesecake In A Cup
Makes 10

1/4 cup of butter softened
1/4 cup of brown sugar
1 cup of plain flour

cream cheese layer
250 grams of cream cheese
50 grams of caster sugar (optional)
1 cup berry-flavored yogurt
1 teaspoon of gelatin powder
40 ml boiling water

1 packet of strawberry jelly
1 cup of boiling water
1/2 cup of cold water

jelly mouse
1 packet of strawberries and cream jelly
3/4 cup boiling water
3/4 cup of whole milk (ratio of milk to water are rough estimates, I used half milk and half water but can be adjusted for a creamier or lighter taste)
1 punnet of sliced strawberries


  1. Preheat the oven to 150 degrees Celsius.
  2. Cream the butter and sugar together and then fold in the flour until the mixture becomes consistent and dough-like.
  3. Divide the mixture into rough cookie shapes and place onto a baking tray covered with baking paper. Bake for about 15 minutes or until golden. 
  4. While warm, crush the cookies until they resemble fine crumbs and press into cup or mold.
  5. Chill this while making the cream cheese.
cream cheese layer...
  1. Beat the cream cheese, sugar, and yogurt together.
  2. Dissolve the gelatin in the water and then add into the cream cheese mixture.
  3. Divide mixture between the cups or mold.
  4. Chill for at least 4 hours.
  1. Pour a cup of hot boiling water into a bowl and stir through the jelly crystals. Set aside to cool.
  2. Then add the cold water. Chill for at least 4 hours.

jelly mousse..
  1. Pour a cup of hot boiling water into a bowl and stir through the jelly crystals. Set aside to cool.
  2. Then add the milk and stir in strawberries.
  3. Add to the cups or mold. Chill for at least 4 hours.
  4. Garnish the top of the cup with more berries or cream.
Note: I would have swapped the jelly layer with the jelly mousse as milk, strawberries and jelly don't seem to mesh together too well to give a pretty look.


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