Cheesecake Jello

I made this last Friday for Women Network party and made it again today on my children's request. It was a hit during the party and many asking for the recipe. The original recipe is called Heart Jelly from Yochana but I changed the name because I did not use heart shaped fruit but replaced it with pineapple rings instead. I have also refined the recipe a bit the way I made it.

INGREDIENTS:

300 g Digestive Biscuits

140 g Melted Butter

10 g Gelatine Powder

½ cup Hot Water

1 block of Philidelphia Cream Cheese

50 g Sugar

½ tsp. Vanilla Essence

1 can of Pineapple rings (or any fresh fruit) - drained

1 box of Strawberry or Raspberry flavoured Jello (you may need to buy 2 boxes of small packet, check the liquid measurement as suggested on the box to match this recipe)

1½ cups boiling hot water

1½ cups cold water

METHOD:

1. Blend biscuits until fine and then mix with melted butter and mix thoroughly. Press into a 9" Square tray. Chill in the fridge to let it harden.

2. Stir gelatine powder with boiling hot water until it is dissolved.

3. Beat cream cheese, sugar and vanilla essence till creamy, add in gelatine mixture gradually and cream until smooth. Pour on top of chilled biscuits. Arrange pineapple rings on top of cheese fillings. Put into the fridge to let it set.

4. Dissolve Jello in boiling water then pour in cold water and stir well. Let it completely cool. Pour over the set cream cheese filling and put into the fridge again to let it set until firm.

NOTE: For muslims, be reminded on careful selection of gelatine as most brands are not halal. In Malaysia, you can check the product code with JAIS via sms or website on Directori Halal before buying.