Jelly Marshmallow Cheesecake

This recipe was from many years back when I attended a Shiseido Cooking workshop. The original recipe calls for strawberries and strawberry or raspberry jelly crystal. Because strawberry not in season at the moment, so I changed it to peaches from the can and pineapple jelly crystal. Taste is milk and not too strong but it also tasted good.....yum

Ingredients Pie Base:

225 gm  biscuit crumbs (digestive or oatmeal)
90 gm salted butter (use foil butter, low water content)
1/4 tsp salt

Method:  

1. 1     Line 8 to 9" square pan with plastic wrap. Make sure the wrap flows out of the pan for easy removal of the cake later.
2.             Large metal bowl:  Mix the butter and biscuit crumbs together and press into removable round base mould.  Set aside in the fridge to chill it.

Ingredients Marshmallow Flan layer:

500 gm full cream milk (Magnolia or Daisy)
260 gm marshmallow
140 gm Nestle cream or 180 gm phillidelphia cream cheese
1 tbsp gelatin crystal
¼ tsp agar agar
1 tsp vanilla essence (optional)

Method:

1.    Non-stick pot - bring full cream milk to boil.

2.    Slowly dissolved agar agar and marshmallow into hot milk over lower heat, add in Nestle cream/cream cheese stirring continuously. (Fire must be off)

3.    Pour mixture onto biscuit layer and set aside to cool. Chill in fridge to just let it set and not hardened.

Ingredients Strawberries Crystal layer:

Strawberries, halved (or mango/peaches)
250 ml hot water
1 packet strawberry Jelly crystal (added extra 1/2 packet konnyaku jelly)
1 tbsp gelatin crystal
¼ tsp agar agar powder

Method:     dissolved jelly and agar agar in hot water and when slight cool, pour jelly gently onto Marshmallow vanilla Flan layer. Chill in fridge till well set for about 4 hours.