Promises are Made to be Eaten

I have finally found the time and the confidence to write down the recipes of the yummies born in my kitchen. I want to start with the Cheesecake which i also recently improvised (again) last week in my Tito Dan's flat in Janzour. He and my husband liked it so much that Tito asked me to make one this friday for the party of his co-worker, Nong Johnny whose wife, Ate Delai also happen to make Ice Cream Cakes and sells them here to both locals and expats. Tito said the guests will surely like it and i could start a business like Ate Delai's here. I doubt it because this Cheesecake is no-bake, so easy to make and i am pretty sure anybody could whip this up in 10 minutes. And boy, these babes didn't just taste divine, they looked fabulous too chilling in the fridge. Too bad i wasn't able to take photos of them. I hope this coming friday i will be able to. Ahhh, enough of promises-to-self. Here it is:

Ingredients:
250 grams cream cheese (Philadelphia or Magnolia)
250ml all purpose cream
3 tbsps. honey
2 envelopes (2 tbsps.) gelatin (Knox)
3/4 cups sugar
2 cups boiling water

Crust:
1 cup crushed graham crackers
10 tbsps. melted butter
3 tbsps. brown sugar

Strawberry Cream Topping:
200ml strawberry flavored cream
1 tbsp. strawberry flavored gelatin (Foster Clark's)
1/4 cup sugar
1 cup boiling water
tiny marshmallows
choco sprinkles
edible gold dust/pastry glitters

Topping II - Choco Almond Glitz
1 cube (1 0z) semi sweet chocolate
2 tbsps. butter
1 box almond flavored gulaman (Alsa)
3/4 cup black coffee (1 tbsp. coffee)
1/4 cup evaporated milk
3/4 cup water
sweetened white chocolate sprinkles/shavings
pastry glitters


Procedure:
CRUST:
Combine all ingredients in a bowl. Spread evenly onto the bottom of a pie pan. Chill.

CHEESECAKE:
Beat cream cheese until fluffly. Blend in all purpose cream and honey. Mix well. Set aside.
Mix gelatin and sugar in another bowl. Add boiling water. Mix well until gelatin completely dissolves. Stir for about 2 minutes. Gradually add into the cream cheese mixture. Mix well as gelatin mixture is slowly poured into the cream mixture. Pour into the prepared crust. Refrigirate until a bit firm.

STRAWBERRY TOPPING:
Mix gelatin and sugar in a bowl. Add boiling water, stirring constantly until gelatin dissolves.
In another bowl whip the strawberry cream and gradually add the gelatin mixture. Beat until well blended. Pour onto the slightly firm cheesecake and sprinkle with choco sprinkles, marshmallows and pastry gold dust. Return to the fridge. Chill for about 3 hours.

TOPPING II -CHOCO ALMOND GLITZ
Melt chocolate and butter in a double broiler. Stir in coffee. Set aside.
Boil water and milk. Add the chocolate-cofee mixture. Stir well. Pour the gulaman. Mix well.
Take out of the heat and continue to stir until warm. Pour into the slightly firm cheesecake. Sprinkle with white chocolate and pastry glitters.