Girls That Rock ! And Strawberry Cheesecake Slice

My darling friend 'Andaliman' of The Art and Science Food, has given me the Rockin' girl blogger award, how sweet she is .... And since it's coming from her,the owner of really great blog, it means a lot. (^_^)


Rockin' girl blogger seems to have started from here. And spread all over the world. And now I got to pick other girls to keep this award going. And the award goes to:

• Eliza Adam of notes from my food diary
• Yulia of mamakintan belajar masak
• Yuli of bunda's corner
• And all girl bloggers (^_^)

well back to kitchen...

It's strawberry sessions here... just like a lady wearing hot red dress, this dessert looks sexy with its topping. Don't you agree ?

The recipe is my contribution for Monthly Foodies Multiply #7 with cheese theme for last August.

Strawberry Cheesecake Slice
bahasa version click here

Ingredients:
base:
150 gr wholewheat or digestive biscuit
100 gr butter,melted
1 tbs sugar
3 tbs strawberry jam

filling:
250 gr cream cheese, room temperature
80 gr sugar
100 ml sour cream, room temperature
2 eggs
2 tbsp corn flour
1 tbsp lemon zest
1/2 tsp salt
vanilla powder

topping
1 packet ready to use jelly strawberry flavored -->it has sugar in it. Reduce the amount of water to make a thick jelly.
Chantilly cream or whipped cream
strawberries

cake tin:
square tin 19 x 19 cm

Directions:
Preheat oven, Brush a 19 cm square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 5 cm overhang on the two sides.

Base:
Place crushed biscuit and sugar in a large bowl, stir until well combined. Pour melted butter over crust mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan. Refrigerate until firm.

Filling:
Beat the cream cheese with electric mixer on medium speed until fluffy, about 2 minutes, scraping down sides as needed, add sugar, salt and lemon zest mix until smooth. On low speed add eggs, one at a time, add corn flour, beating until just combined, do not over mix.

Spread 3 tbsp of strawberry jam evenly over base. Pour cream cheese mixture onto base.

Bake for 25 minute on 160°C (325°F)

Allow cake to completely cool. Remove from tin. Make jelly mold by wrapping the cake with 2 layers of foil leaving 3 cm on the top, secure with sticky tape. Set aside.

Prepare jelly mixture, leave until slightly cool and thickened. Pour slightly thick jelly, over the cake. Refrigerate until overnight or until set

Slice cheesecake and decorate with cream and strawberries