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Once the cheesecake is done, remove the inner ring mold to create a well in the middle for the fruit jelly.
Arrange a variety of fresh fruits on top of the cheesecake, filling the well.
Pour the cooled fruit jelly mixture over the fruit, making sure the fruit is evenly covered.
Return the cheesecake to the fridge and leave for 1-2 hours until the jelly is completely set.
- Finish and serve:
To remove the cheesecake from the pan, wrap a warm towel around the outside of the pan or use a hair dryer to warm the sides for 30-60 seconds.
Carefully lift the pan out, leaving a clean edge behind.
Garnish with Ferrero Rocher chocolates and ground hazelnuts if desired.
Slice and serve and enjoy your delicious no-bake fruit jelly cheesecake!
Cooking tips:
For the base: If you don’t have a ring pan, you can use a springform pan to easily remove it.
Whipping the cream: Make sure the cream is cold before you start whipping, this helps to achieve a better consistency.
Gelatin texture: Always dissolve the gelatin completely to prevent the filling or jelly from clumping. If you want a firmer cheesecake, increase the amount of gelatin slightly, but be careful not to overdo it, as too much gelatin can make the texture too rubbery.
Choosing Fruit: Choose fruit that won’t release much water when placed in the jelly, such as berries, mango, or kiwi.
Storage Tips:
Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
Avoid freezing the cheesecake, as this can change the texture of the fruit and gelatin.
Nutrition Information (per serving, based on 10 servings):
- Calories: 350
- Carbohydrates: 45g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 12g
- Sugar: 30g
- Fiber: 2g