No-Bake Fruit Jelly Cheesecake

No-Bake Fruit Jelly Cheesecake

Ingredients:

For the Base:

• • 150g biscuits (digestive or graham crackers)

• 60g melted butter

For the Cheesecake Filling:

• • 300g cream cheese (at room temperature)
  • 75g sugar (adjust to taste)

• • 100g unsweetened yogurt
  • 8g gelatin
  • 40ml water

• 200g whipping cream (soft peaks)
• 1 tsp pure vanilla extract

For the Fruit Jelly:

• • 10g gelatin

• • 50ml water
  • 200g hot water
  • 40g sugar

• 10g lemon juice

For the Topping:

• • 250g (1 1/2 cup) whole hazelnuts (1/2 cup/50 grams, crushed)
  • Assorted fresh fruits, sliced and cubed (berries, kiwi, mango, etc.)

• 15-20 Ferrero Rocher chocolates (optional)

Instructions:

1. Prepare the Base:

• • Crush the biscuits into fine crumbs using a food processor, or place them in a ziplock bag and crush them with a rolling pin.
  • In a bowl, mix the crushed biscuits with the melted butter until fully combined.

• Press the mixture into the bottom of an 18cm ring mold to form the base, making sure it’s firm and even.
• Refrigerate the base for 2 minutes to allow it to set.

2. Prepare the Gelatin for the Filling:

• • In a small bowl, add 8g of gelatin to 40ml of water. Let it sit for about 15 minutes to bloom.

• If you prefer a firmer cheesecake, you can add more gelatin.

3. Make the Cheesecake Filling:

• • In a mixing bowl, use a spatula to soften the 300g of cream cheese until smooth.
  • Add 75g of sugar and mix until the sugar dissolves into the cream cheese.

• • Next, add 100g of unsweetened yogurt and mix until the ingredients are well combined.
  • Take the bloomed gelatin and place it in a bowl of hot water, stirring until it’s completely dissolved.
  • Add the melted gelatin into the cream cheese mixture and mix thoroughly.

• In a separate bowl, whip 200g of whipping cream until soft peaks form.
• Gently fold the whipped cream into the cream cheese mixture, ensuring the mixture stays light and airy.

4. Assemble the Cheesecake:

• • Pour half of the cheesecake filling over the prepared base, spreading it evenly to a thickness of about 2-3 cm.

• • Create a makeshift barrier by wrapping another ring mold in plastic wrap and placing it on top of the first layer.
  • Pipe or spoon the remaining cheesecake filling into the mold, making sure the top is smooth.
  • Refrigerate the cheesecake for at least 4 hours to allow it to set completely.

5. Prepare the Fruit Jelly:

• • In a bowl, bloom 10g of gelatin by adding it to 50ml of water and letting it sit for 10-15 minutes.
  • Mix 200g of hot water with the bloomed gelatin, stirring until the gelatin dissolves.
  • Add 40g of sugar and 10g of lemon juice to the gelatin mixture, stirring until everything is fully dissolved.

• Let the mixture cool to room temperature.

6. Decorate the Cheesecake:

• • Once the cheesecake has set, remove the inner ring mold to create a well in the center for the fruit jelly.
  • Arrange assorted fresh fruits on top of the cheesecake, filling the well.

• Pour the cooled fruit jelly mixture over the fruits, ensuring the fruits are evenly coated.
• Return the cheesecake to the refrigerator and chill for 1-2 hours until the jelly is fully set.

7. Finish and Serve:

• • To release the cheesecake from the mold, wrap a warm towel around the outside of the mold or use a hairdryer to warm the sides for about 30-60 seconds.

• • Carefully lift the mold away, leaving behind a clean edge.
  • Garnish with Ferrero Rocher chocolates and crushed hazelnuts if desired.
  • Slice, serve, and enjoy your beautiful no-bake fruit jelly cheesecake!

Cooking Tips:

• • For the Base: If you don’t have a ring mold, you can use a springform pan for easy removal.
  • Whipping the Cream: Make sure the whipping cream is cold before you start whipping. This helps achieve a better texture.
  • Gelatin Consistency: Always dissolve gelatin fully to prevent lumps in the filling or jelly. If you want a firmer cheesecake, increase the gelatin slightly, but be careful not to overdo it, as too much gelatin can make the texture too rubbery.

• Fruit Selection: Choose fruits that won’t release too much water when set in the jelly, such as berries, mangoes, or kiwi.

Storage Tips:

• • Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
  • Avoid freezing the cheesecake, as this can alter the texture of the fruit and gelatin.

Nutritional Information (per serving, based on 10 servings):

• • Calories: 350 kcal
  • Carbohydrates: 45g
  • Protein: 6g

• • Fat: 20g
  • Saturated Fat: 12g
  • Sugar: 30g

• Fiber: 2g