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So I found this recipe from this lovely site who claims to have found this recipe from a Spanish lady. I thought it was a little different and I enjoy trying things that are different. The dessert was popular tonight, my whole family enjoyed it.



Cream Cheese Layer
3  Tablespoon (1 packet)  clear knox powdered unflavored gelatin.
1  cup  cold water.
1 block 8 oz cream cheese.
1  can  14oz sweetened condensed milk.
1  can  12oz evaporated milk.
1 teaspoon vanilla extract (I added 3)
Jell-O layer:
1 packet 6 oz Strawberry JellO
2  cups  boiling hot water
2  cups  cold water
For garnishing:
  • Can add fruits like strawberries ect to garnish can also add dollops of whip cream with each slice
lay out all ingredients
For Cream Cheese Layer:
Sprinkle 1 pouch clear knox gelatin in one cup cold water and let it stand until it gels.. about 10-15 minutes
Now your going to scald it once it gels… by heating the cup in the microwave, about 90 seconds
In your blender, or food processor  add, cream cheese,  your cup of hot clear gelatin, vanilla extract and both milks.  Mix well until everything is combined.
spray a bundt pan with oil, or lightly rub it in with a paper towel
pour the cream cheese mixture in and refrigerate for 2 hours or until set
For The Jello layer:
Once your cream cheese layer has had time to set up properly,
you will then prepare jello according to package directions by  dissolving the packet in 2 cups of boiling hot water then adding the cold water in and mix well.
After the jello has cooled, take off the bundt from the refrigerator and gently pull edges away from pan so it is not adhered … then pour your jello mixture over top and the cheese layer will sort of float to top.. this is what you want so most of jello will go to bottom of bundt
put back in fridge and let set for 3- 4  hours (I recommend overnight, although very good, mine was done but not as firm as I would have liked)
To take your jello cake out,  by place it briefly for like 5 seconds in hot water that you have put into a sink or pan.
Loosen sides first,
then quickly flip it into a serving plate
and garnish with fruit if desire.
but eat it fast
because at room temp the cream will start to loosen,
it is not a cheesecake, more like a creamy whipped cheese filling.
Enjoy! Serena



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