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In a mixing bowl, use a flat spoon to soften 300g of cream cheese until smooth.
Add 75g of sugar and mix until the sugar dissolves into the cream cheese.
Next, add 100g of plain yogurt and mix until well combined.
Take the melted gelatin and place it in a bowl of hot water, stirring until completely dissolved.
Add the melted gelatin to the cream cheese mixture and mix well.
In a separate bowl, beat 200g of whipping cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture, making sure the mixture remains light and airy.
- Assemble the cheesecake:
Pour half of the cake filling over the prepared base, spreading it evenly until it is about 2-3cm thick.
Create a temporary barrier by wrapping another ring mould with plastic wrap and placing it over the first layer.
Pour the rest of the cheesecake filling into the mould using a piping bag or spoon, making sure the top is smooth.
Refrigerate the cheesecake for at least 4 hours until completely set.
- Prepare the fruit jelly:
In a bowl, soak 10g of gelatin in 50ml of water and leave for 10-15 minutes.
Mix 200g of hot water with the dissolved gelatin, stirring until the gelatin is dissolved.
Add 40g of sugar and 10g of lemon juice to the gelatin mixture, stirring until everything is completely dissolved.
Let the mixture cool to room temperature.
- Decorate the cheesecake: