No-Bake Fruit Jelly 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:
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:
Nutritional Information (per serving, based on 10 servings):
Calories: 350 kcal
Carbohydrates: 45g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Sugar: 30g
Fiber: 2g