Chilled strawberry swirl cheesecake

Pickled Japanese seafood salad
March 24, 2013
Sardine Curry
April 2, 2013

There is always a soft spot in me for glass bottles, may it be big or small, I am sworn by them. Here to show you some of my collection of bottles, I have decided to put some desserts in them to make them look more presentable.


10 pieces of digestive biscuits or any cookies (finely pulsed)
50 gm soft butter
500 gm cream cheese
80 gm fine sugar
200 ml whipping cream
200 gm cooked strawberry jam or store bought
3 tsp gelatin granules (dissolved in 20 ml hot boiling water)


  1. Mix the soft butter and the pulsed biscuits together. Spoon a Tbsp or 2 into each bottle and pack them firmly. Used as the base of the cheesecake.
  2. Beat the cream cheese and fine sugar till smooth.
  3. Slowly add in the whipping cream.
  4. Followed by the dissolved gelatine.
  5. Make sure everything is mixed evenly. Using 2 small spoons, carefully scoop the cream cheese batter into the prepared bottles lined with pulsed biscuits.
  6. Spoon in the strawberry jam and swirl it with a satay stick or a cake tester.
  7. Screw the caps back on and chill them in the fridge until ready to serve.

1 Comment

  1. evelyn says:

    Looks yummy! hmmm….

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