과일 젤리 치즈케이크 만들기 : Fruit Jelly Cheesecake Recipe | Cooking tree

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture and flavor.

Place a bowl with eggs over a pot of hot water and mix in sugar and vanilla extract until the temperature reaches about 40 degrees Celsius.

Whip with a hand mixer until fluffy and ivory-colored, then sift in the cake flour and mix.

In a separate bowl, mix melted unsalted butter and milk (at 50-60 degrees) with a portion of the batter, then combine it back into the main batter and pour into an 18cm mold, smoothing out bubbles.

Bake in a preheated oven at 170 degrees Celsius for about 35 minutes, then cool, trim the top and bottom, and cut into three layers: one 15cm and two 12cm.

Soften cream cheese and mix in sugar, lemon juice, and vanilla extract.

Soak gelatin in cold water for 10 minutes, squeeze out excess water, and microwave for about 10 seconds until fully melted, then mix into the cream cheese mixture along with whipped cream.

Layer the 15cm cake layer in a 15cm mold, pour in the cheesecake batter, smooth it out, and top with sliced kiwi, then cover with more cheesecake batter.

Place the 12cm cake layer on top, add more cheesecake batter, top with kiwi, cover with cheesecake batter, and add the second 12cm layer.

Pour the remaining cheesecake batter on top and smooth it out, then freeze for about 1 hour to set.

Mix warm water, sugar, and lemon juice, then stir in soaked gelatin until dissolved.

Top the set cheesecake with sliced fruits and pour a little jelly mixture over, freeze for about 10 minutes to set.

Pour the remaining jelly mixture over the cheesecake and refrigerate for about 1 hour to set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens