Jelly Cheesecake with Berries

Hello friend! Would you like to try my jelly cheesecake with strawberries and blueberries? It is super delicious and very easy to make! Spoil your family or treat yourself with this refreshing dessert, perfect for a sunny summer Sunday!


I don't like it when desserts are too sweet, this recipe is low on sugar and it nicely balances with the richness of the cheese and cream.


What to use for the cheesecake base?

In this recipe, I use basic digestive biscuits but you can experiment with something else as well. How many times we are finding ourselves using up something that is kicking in the kitchen cupboard? Maybe ginger crunchers and bourbons?

Also, apart from the butter, you can add few drops of something stronger!


What jelly to use for the jelly cheesecake?

All the colours and flavours work very well. When preparing jelly make sure to make it with 20% less water than written on the packet instruction. I always add a little bit to my cheesecake mix too, this helps to get a better cut!


How long cheesecake lasts in the fridge?

Cheesecake can last up to 3 days in the refrigerator. Make sure it is covered properly or stored in a container as this will prevent it from smell absorption.


Jelly Cheesecake food photography
Jelly Cheesecake

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Ingredients:


  • 200g (7oz) of digestive biscuits

  • 70g (2.4oz) of butter, melted

  • 350g (12.3oz) of cream cheese

  • 250g (8.8oz) of mascarpone

  • 50g (1.7oz) of sugar (add 75g if preferring sweeter)

  • 150ml of double cream (whipped to stiff peaks)

  • 2tbsp of yoghurt

  • zest of 1 lemon

  • juice of half a lemon

  • 600ml of strawberry jelly, warm and ready to pour.

  • 300g (10.6oz) of strawberries, sliced into four.

  • 150g (5.3oz) blueberries


Instructions:


1. Crush digestive biscuits and mix with the melted butter, layout at the bottom of round 23cm cake tin like this one. Make sure to create an even layer as it will affect the final presentation.


Cheesecake Base in the tin
Cheesecake Base

2. Using a stand mixer combine cream cheese, mascarpone, yoghurt, sugar, lemon zest, and juice. Next fold in the whipped double cream. To finish the cheesecake gently whisk in 100ml of strawberry jelly and transfer it to the tin spreading evenly with a palette knife.


Cheesecake in the tin
Cheesecake in the tin

3. Now add sliced strawberries on the top, push them in slightly so they stick to the cheesecake. Try to cover as much surface as possible.


Strawberries layered on the cheesecake
Strawberries layered on the cheesecake

4. Now pour a first layer of the jelly, just enough to cover the strawberries. Use a ladle and pour gently and slowly to avoid mess. Place in the fridge for the jelly to set (around 30 minutes to 1 hour)


5. Once the jelly is set pour the second layer of the jelly and place the cake in the fridge. Now place blueberries on the top and leave the cheesecake to set completely overnight.


Jelly Cheesecake in the tin
Jelly Cheesecake in the tin

6. On the following day remove the cake from the fridge. Separate the jelly from the cake tin using a dinner knife. Remove the cover and cut a portion of the cheesecake with a sharp knife (Cut from top to bottom and pull the knife out towards you).


Jelly Cheesecake with Berries
Jelly Cheesecake with Berries

7. Enjoy this delicious cheesecake with your friends and family! Subscribe for new recipe updates. Thank you for visiting my online cookbook!


Cooking Insight:


  • To prevent the jelly from setting, keep it covered in the pot on the stove, ready to warm up if needed.

  • Adding jelly to the cheesecake mix helps to get a better finish and clearer cut.

  • When preparing jelly for the top of the cakes always mix it with 20% less water than recommended on the package.


Check out my recipes for other summertime desserts:


- Super Gooey Chocolate Brownie

- Creamy Zabaglione with Summer Fruits

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