세상에 하나뿐인 과일 젤리 치즈케이크🍓🥝🍋 / The only fruit jelly cheesecake in the world. / christmas / Cup measure

Ingredients

• 50 g Mango Puree (fresh or frozen mango blended until smooth)
• 50 g Kiwi Puree (peeled kiwi blended; optional strain for bright color)
• 50 g Strawberry Puree (fresh strawberries, hulled and blended)
• 50 g Blueberry Puree (fresh or frozen blueberries blended; optional strain)
• 80 g Granulated Sugar (divided equally among the four flavors)
• 8 g Unflavored Gelatin Powder (about 2 g per flavor; pre‑soaked in cold water)
• 120 ml Heavy Cream (cold, divided equally among flavors)
• 30 g Orange Confit (candied orange slices, diced)
• 100 g Assorted Fresh Fruit for Garnish (e.g., kiwi slices, mango cubes, berries)
• 200 ml Water (for gelatin dissolution; warm to 65 °C)

Instructions

1. Soak Gelatin

   Place the 8 g of gelatin powder in a small bowl with enough cold water to cover it and let it soak for about 20 minutes.

   Time: PT20M

2. Melt Gelatin

   Heat 200 ml of water in a saucepan to 65 °C (150 °F). Remove from heat and whisk in the soaked gelatin until fully dissolved. Let the mixture cool to 27 °C (80 °F).

   Time: PT5M

   Temperature: 65°C

3. Prepare Fruit‑Flavored Cheese Balls

   For each flavor, combine 50 g of fruit puree, 20 g of granulated sugar, 30 ml of cold heavy cream, and one‑quarter of the cooled gelatin mixture in a mixing bowl. Whisk until the sugar is completely dissolved and the mixture is smooth.

   Time: PT10M

4. Portion and Freeze Cheese Balls

   Weigh the total mixture for each flavor (about 110 g). Spoon the mixture into the 25 mm silicone sphere molds, smoothing the tops. Place the molds in the freezer and freeze for 3‑4 hours until solid.

   Time: PT3H30M

5. Prepare Fruit and Orange Confit

   While the cheese balls are freezing, dice the orange confit and cut the assorted fresh fruit into bite‑size pieces for garnish.

   Time: PT10M

6. Assemble First Layer in Hemispherical Mold

   Remove the frozen cheese balls from the sphere molds and place them evenly in the 8 cm hemispherical mold. Scatter the diced orange confit and fresh fruit pieces around them. Prepare the first batch of jelly using the same fruit‑puree‑gelatin method (omit cheese balls). Pour the jelly into the mold, stopping about 5 mm below the rim. Gently press the tray to settle the contents.

   Time: PT5M

7. Set First Jelly Layer

   Cover the mold with plastic wrap and refrigerate for 4‑5 hours until the jelly is firm.

   Time: PT4H30M

8. Prepare Second Jelly Layer

   Repeat the jelly‑making process (fruit puree, sugar, gelatin, water) for the second layer. Warm the hemispherical mold in hot water (70 °C / 158 °F) for 8‑10 seconds, then quickly pour the second jelly over the set first layer. Wipe any overflow with a clean spatula.

   Time: PT5M

   Temperature: 70°C

9. Final Set and Unmold

   Return the mold to the refrigerator for another 1‑2 hours until the second layer is completely set. Once firm, dip the bottom of the mold in hot water for 10 seconds, run a thin spatula around the edge, and gently release the cake onto a serving plate. Garnish with extra fruit and a few cheese balls.

   Time: PT1H30M

10. Serve

    Slice the cake with a warm, wet knife for clean cuts. Enjoy the harmonious blend of fruit, jelly, and creamy cheese balls.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g