Cold cheesecake with jelly is a beautiful, extremely simple and super delicious dessert for any occasion. It looks and tastes amazing and is so easy to make. I would highly recommend it!
Ingredients for Cold Jelly
- 4 jellies of different flavors – to cut
- 2 lemon jellies – for the cheese mass
- 1650 ml of boiling water – total
- 1 kg of homogenized vanilla cheese
- 60 g round sponge cakes
Recipe for Cold Jelly
Step 1: Prepare 4 jellies
Prepare four jellies in different colors: orange or peach; strawberry, forest fruit or cherry; kiwi, gooseberry or grape and lemon. You will prepare cubes from these jellies and add them to the thickening cheese mass.
Pour each jelly into a separate bowl. Boil the water. Pour the same amount of boiling water into each bowl – 350 ml. Place a spoon in each bowl and stir the jelly continuously, alternating, until the gelatin is completely dissolved. Set the bowls aside to cool, then stir each bowl again and place in the refrigerator until the jelly has completely set.
Tips: Buy proven and good quality jellies (not too sour). One sachet of jelly usually weighs about 70 g. The jelly packaging should state that it is a jelly that is dissolved in 500 ml of boiling water. Note – we dissolve each jelly in 350 ml of boiling water – everything is fine. You can easily prepare the jelly the day before, e.g. in the evening. You can also add only 2 or 3 jellies to the cheese mass or use jellies with the same flavor.
Step 2: Place the cheeses in a bowl
Place a kilogram of homogenized vanilla cheese in a large bowl. I recommend Rolmlecz, but a typical Danio will also be good. If you don’t want the cheese mass to be too sweet or you don’t have that much cheese, you can replace up to half of it with very thick yogurt, fluffy natural cheese, mascarpone or Philadelphia cheese (or a mixture of different types). It is then important to mix the contents of the bowl well together.
Don’t put the bowl of cheese in the fridge.
Place the cheeses in a bowl
Step 3: Melt the lemon jellies
To make the cheese mass harden, add gelatin to it. Dissolve two light jellies (lemon or crystal jelly) in 250 ml of boiling water (both sachets in one glass of boiling water). Stir everything until the gelatin completely dissolves in the boiling water, then set the jelly aside to cool completely. The jelly should be cooled but still liquid.
Tip: If you don’t like the taste of jelly in the cheese mass or you don’t want the mass to be too sweet, you can dissolve food-grade gelatin instead of jelly. Pour 35 grams of universal food gelatin into a bowl of boiling water. No more than 125 ml (half a glass) of boiled water is enough to dissolve the gelatin. Stir everything until the gelatin is completely dissolved in the water. Set the bowl aside.
Melt the lemon jellies
Step 4: Prepare the form with the bottom
While the gelatin/jelly is cooling, prepare a form with a diameter of 24 cm (or larger: 26-28 cm). Line the bottom and sides of the baking tin with baking paper or foil (grease the inside rims with a little butter so that the high strips of parchment paper stick well to the inside of the tin). Place round biscuits on the bottom. If you have a square form, it is worth using oblong sponge cakes or good quality butter biscuits.
Tip: You can safely use a 26-28 cm baking tin without changing the proportions of ingredients, because the cheesecake turns out quite tall. If you use a larger form, you will only use more sponge cakes.
Step 5: Cut the colored jellies
Cut the ready, completely cut jellies into cubes or other shapes no larger than 2.5 cm. Place the chopped jelly in one bowl and put it back in the fridge while you prepare the cream mass.
Step 6: Combine the cheeses and melted jelly
Start slowly pouring the dissolved and cooled lemon jelly/gelatin into the bowl with the cheese. So, while mixing the mass very slowly with a mixer at low speed, add a little bit of liquid gelatin at a time (it may still be slightly warm). Pour in some gelatin, mix until combined and pour in another mini portion. After pouring all the gelatin, mix the contents of the bowl thoroughly using a spatula.
Combine the cheeses and melted jelly
Step 7: Mix the mass with jelly pieces
The cheese mass with gelatin will probably be quite thin, but it will start to thicken minute by minute (even without putting it in the fridge), so immediately add the previously chopped jellies to it and carefully mix everything with a spatula (leave some jellies in the bowl for decoration). Slowly pour the rapidly setting mass into the form with the sponge cakes. Finally, level the surface of the mass and spread the rest of the cut jellies on it.
Mix the mass with jelly pieces
Step 8: Cool and serve the cheesecake
Cold cheesecake tin with jellies, put them in the fridge until the dessert is completely set. The cheesecake needs about four more hours of cooling in the fridge before it can be served. It is best to leave the dessert in the refrigerator overnight.
Before serving, keep the cheesecake in the refrigerator. It will stay fresh and taste for at least four days.
Cool and serve the cheesecake
If you prefer a version of cheesecake with fluffy cream instead of vanilla cheese, be sure to see the recipe for cream cake – jelly cake.
Enjoy your meal.
