Cheese cake and Jellyhearts

Last saturday, my sis and I had our first attempt at baking cheese cake and jellyhearts. I would say we were a little ambitious, making 2 trays of classic cheese cakes and 6 sets (20 pcs each set) of jellyhearts.

The cheese cake turned out fine except for some crack lines towards the end of baking time. My sis said it was not cheesy enough. Uncle Paul said it was ok. So I guess, its always "one man's meat, is another man's poison". As for me, I felt the biscuit base was kind of soft, not crunchy enough... maybe too much butter or the butter was too warm when I mixed it into the biscuits. I wonder if the type of sour cream used have any effect on the cheesy taste. Recipe called for premium sour cream. I used two types of sour cream. One tub of premium sour cream and 1/3 tub of light sour cream. Anyway, since I am not a big fan of cheese cake, will need some time to digest this batch before having another attempt.




As for the jellyhearts (aka strawberry hearts). They turned out better than the cheese cakes, except for some floating strawberries (aka floaties). I have yet to figure out why there are floaties. At first I thought maybe its because I did not wait for the cheese to harden enough before pouring the jelly or the jelly was not cool enough. My sis left hers in the fridge longer than mine (4 hrs, recipe only called for at least 2 hrs) and jelly was left to cool till room temperature, she also has floaties. Hmmm... maybe the next round, I will leave the cheese in the fridge to harden for a bit longer than 4 hrs and then pour the jelly in just before I go to sleep. Maybe I should also pour the jelly with the container in the fridge, so that everything is done in a cool environment.

Those who tried the jellyhearts like them very much. Its great seeing the happy and smiley faces when they bite into the jellyhearts. I will definitely make some more very soon.