Fruit Jelly Cheesecake

Have you ever experienced a time when you wanted to make a delectable cake or dessert but there was no oven available? I have. Fortunately, in the end I managed to pull it off by making various kinds of non-bake cake and desserts that still pleased my guests. A non-bake cheesecake is certainly on the top of my list of no-oven dessert. Let me share with you a beautiful fruit jelly cheesecake that would put a smile of everyone’s face.

The cross section of fruit jelly cheesecake

In order to set the cheesecake, a thickening agent, i.e. gelatine is indispensable, unless the cheesecake is served in a cup or some kind of container to hold the shape. Here I am using Gold grade gelatine leaf/ sheet to set the cheesecake and jelly. Gelatine comes in four grades: bronze, silver, gold and platinum, where the latter has the highest strength of setting liquid, or known as “bloom strength”. Before adding any gelatine leaf to your dessert mixture, there are some basic steps to follow:

  1. Soak gelatine leaves in cold/iced water for 5 to 10 minutes.
  2. Once soft, lift gelatine from the cold water and wring to remove excess water. (If you are not using it immediately, keep it in the refrigerator.)
  3. Add gelatine to room temperature or hot liquid called for in the recipe, stirring until the gelatine is dissolved.

I’ve prepared a video to show you the steps of making the fruit jelly cheesecake. Do subscribe to my YouTube channel at this link: {https://www.youtube.com/channel/UCA-q1ZhF4AmoreanyIu3ZXQ}

Ingredients: (make one 6″ or 15cm round cake)

(A) Cheesecake

  • Lotus Biscoff biscuits 40g
  • Melted butter 20g
  • Cream cheese, room temperature 170g
  • Sour cream, room temperature 60g
  • White chocolate 140g
  • Wine 1 Tbsp
  • Gelatine leaves 3g

(B) Fruit jelly

  • Gelatine leaves 6g
  • Water 150g
  • Wine 6g (1 tsp)
  • Sugar 30g
  • Fruits (e.g. strawberry, grapes, pineapple, kiwi fruit etc.)

Method:

  1. Prepare a 6″ or 15cm round cake ring. Wrap the bottom with plastic film. Line the sides with acetate tape or teflon sheet.
  2. To make the cheesecake: Crush biscuits into small sandy pieces. Mix in melted butter. Pour the biscuit crust mixture into cake ring. Press and pack in very tightly. Freeze it as you prepare the cheesecake filling.
  3. Soak gelatine leaves in ice cold water until soften. Squeeze to remove excess water. Melt over hot water bath or microwave oven.
  4. Beat cream cheese until smooth and creamy. Add sour cream and mix until smooth.
  5. Melt white chocolate over hot water bath or microwave oven. Add the warm melted chocolate to the cheese mixture. Mix well.
  6. Add wine and followed by melted gelatine leaves. Mix until well combined.
  7. Pour cheesecake mixture over the frozen biscuit crust. Freeze the cheesecake for about 4 hours or until it is completely set.
  8. To make the fruit jelly layer: Rinse and cut fruits into desired shape and size. Set aside for later use.
  9. Soak gelatine leaves in ice cold water until soften. Squeeze to remove excess water. Melt over hot water bath or microwave oven.
  10. Mix water with wine and sugar. Stir to dissolve sugar.
  11. Add in the melted gelatine leaves. Mix well.
  12. Arrange fruits on cheesecake, closely and neatly packed together.
  13. Pour jelly mixture over the fruits. Make sure all the fruits are submerged in jelly.
  14. Chill the cheesecake in refrigerator until the jelly is set.
  15. To serve, remove cake ring and acetate tape (or teflon sheet) carefully, so that the jelly is not broken. Use a small palette knife to smoothen the sides of cheesecake. Serve chilled.

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