957. Strawberry Jelly Cheesecake

This was a fun cake to make, and even more fun to serve and eat. The "crust" of this cheesecake is the only thing baked. It is in fact a slim cake layer, which is then topped with a cream cheese-gelatin mixture. While that is left to set, fresh strawberries are hulled and halved, to prepare for the jello crown.
The jelly layer sets very nicely as less than the regular amount of water is put in it. The fresh strawberries, a must for the season, are what really made the cake for me. A perfect sweet and cold end to a hot and humid Summer barbecue. Adapted from here.

Ingredients:

For Vanilla Cake:
3/4 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter, melted
1/2 cup sugar
1 large egg
6 Tbsp milk
1 Tbsp plain Greek yogurt
1 tsp vanilla extract

For Cheesecake Filling:
1 cup cream cheese-softened
1 cup whipping cream
1 cup powdered sugar
1 1/2 tsp vanilla
1 1/2 tsp gelatin
2 Tbsp cold water

For Strawberry Jello:
450g fresh strawberries- hulled and sliced in half
1 (170g) package strawberry jello
2 cups boiling water

Method:

The cake will be about 2 1/2 to 3 inch tall so you’ll need 9 or 9 1/2 x 3 inch ring from springform pan to assemble the cake and to have enough room for jello.
Preheat oven to 350F, line a 9 inch round cake pan with parchment paper, grease with cooking spray, set aside.
In a bowl, combine flour, baking powder, baking soda and salt, set aside.
Transfer melted butter to a large bowl and using electric mixer on a low speed mix in sugar (it will be grainy), then mix in egg, milk, yogurt and vanilla.
Slowly add dry ingredients into egg mixture and mix on low speed until combined.
Spread the batter into prepared pan and bake 20-25 minutes (until the toothpick inserted in the center comes out clean). Let it cool in the pan for 10 minutes then transfer to a rack to cool completely.
Transfer cooled cake onto serving plate. And place the ring from the same springform pan around the cake.
Dissolve 1 1/2 teaspoons gelatin in 2 tablespoons cold water and let it set for a few minutes, then microwave or place into a hot water bath to dissolve completely, set aside to cool.
Beat cream cheese, whipping cream, and powdered sugar until thick and creamy.
Mix in vanilla and dissolved gelatin.
Spread onto cooled cake and place in the fridge for 30 minutes.
Prepare Jello with 2 cups boiling water and set aside to cool to room temperature.
Wash, hull and halve the strawberries lengthwise, then line over the surface of the cheesecake layer.
Pour the room temperature strawberry jelly over strawberries (the cheese cream will melt if the jelly liquid is too warm).
Refrigerate until jello is set than run a thin knife around the cake and release the springform pan ring and serve.

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