세상에 하나뿐인 과일 젤리 치즈케이크 / The only fruit jelly cheesecake in the world. / christmas / Cup measure
세상에 하나뿐인 과일 젤리 치즈케이크🍓🥝🍋 / The only fruit jelly cheesecake in the world. / christmas / Cup measure is a medium Korean recipe that serves 8. 250 calories per serving. Recipe by Boone Bake분베이크 on YouTube.
Prep: 1 hr 24 min | Cook: 9 hrs 30 min | Total: 11 hrs 14 min
Cost: $56.47 total, $7.06 per serving
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
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
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
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
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
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
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
Set First Jelly Layer
Cover the mold with plastic wrap and refrigerate for 4‑5 hours until the jelly is firm.
Time: PT4H30M
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
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
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
Dietary info: Contains dairy, Contains gelatin (non‑vegetarian), Gluten‑Free
Allergens: Dairy, Gelatin, Citrus
Ingredient Substitutions
- Instead of Mango Puree: Peach puree, Papaya puree
- Instead of Kiwi Puree: Green apple puree, Honeydew puree
- Instead of Strawberry Puree: Raspberry puree, Cherry puree
- Instead of Blueberry Puree: Blackberry puree, Boysenberry puree
- Instead of Granulated Sugar: Powdered sugar, Honey (adjust amount)
- Instead of Unflavored Gelatin Powder: Gelatin sheets (use equivalent weight)
- Instead of Heavy Cream: Whipping cream, Full‑fat coconut cream (non‑dairy)
- Instead of Orange Confit: Candied orange peel, Marmalade
- Instead of Assorted Fresh Fruit for Garnish: Frozen fruit (thawed)
Equipment Needed
- Digital Kitchen Scale
- Mixing Bowls
- Whisk or Hand Mixer
- Silicone Sphere Molds (25 mm diameter)
- Hemispherical Silicone Mold (8 cm diameter)
- Thermometer (digital or candy)
- Saucepan
- Spatula
- Freezer
- Refrigerator
Critical Steps — Do Not Skip
- Soaking and fully dissolving gelatin without overheating.
- Cooling gelatin to exactly 27 °C before mixing with cream.
- Ensuring no air gaps in the sphere molds for cheese balls.
- Leaving a 5 mm gap for the second jelly layer.
- Brief hot‑water dip to bond the two jelly layers without cracking.
Chef Tips from the Video
- Use ripe, sweet fruit for the purees to reduce the amount of added sugar.
- Strain purees through a fine mesh sieve for a crystal‑clear jelly.
- For extra shine, brush the finished cake with a light glaze of simple syrup diluted 1:1 with water.
- Chill the mixing bowls before whisking the cream; it helps the cheese‑ball mixture hold its shape.
Troubleshooting
Jelly does not set firmly.
Ensure gelatin was fully dissolved and the mixture reached the correct cooling temperature before pouring. Increase gelatin by 10 % for the next batch.
Cheese balls are too soft or melt in the freezer.
Confirm the gelatin was cooled to 27 °C before mixing and that the mixture was poured into the molds while still liquid. Freeze at a temperature of –18 °C or colder.
Air bubbles appear in the jelly layers.
Tap the mold gently on the counter after pouring and use a toothpick to pop visible bubbles before refrigeration.
Cake sticks to the mold when unmolding.
Briefly dip the bottom of the mold in hot water (70 °C) for no more than 10 seconds and run a thin spatula around the edge before releasing.
Storage
Refrigerator: Store sealed in an airtight container for up to 3 days.
Freezer: Can be frozen without the final jelly layer for up to 1 month; thaw in the fridge before adding the second layer.
Room temperature: Do not keep at room temperature longer than 2 hours; jelly will soften.
Make-Ahead Tips
- Prepare and freeze the cheese balls a day ahead; keep them sealed in a zip‑top bag.
- The first jelly layer can be set 12 hours in advance and kept refrigerated.
- Garnish with fresh fruit just before serving to maintain brightness.
Frequently Asked Questions
What is the cultural significance and history of round fruit jelly cake in Korean cuisine?
Fruit jelly cakes, known as 과일젤리 케이크, have become popular in modern Korean dessert cafés as a refreshing, visually striking treat. They blend traditional Korean love for fruit‑based sweets with Western gelatin techniques, often served at celebrations and seasonal gatherings.
What are the traditional regional variations of fruit jelly cake in Korean cuisine?
In Seoul, bakers often use seasonal berries and citrus, while in Jeju the cake may feature tangerine or hallabong puree. Some regions add sweet red bean paste as a layer, creating a fusion of textures unique to each locale.
What is the authentic traditional way round fruit jelly cake is served in Korean cafés?
The cake is typically presented chilled on a white plate, sliced with a warm knife, and garnished with fresh fruit and a drizzle of honey or condensed milk. It is often paired with a cup of barley tea or a light fruit punch.
What occasions or celebrations is round fruit jelly cake traditionally associated with in Korean culture?
It is a popular dessert for birthdays, summer picnics, and Chuseok (Korean harvest festival) because its bright colors symbolize abundance and the fresh fruit flavors reflect the season.
How does round fruit jelly cake fit into the broader Korean dessert tradition?
Korean desserts often emphasize natural sweetness from fruit, honey, and rice. The jelly cake continues this tradition while incorporating a modern, layered presentation that appeals to younger generations seeking Instagram‑worthy sweets.
What are the authentic traditional ingredients for round fruit jelly cake versus acceptable substitutes?
Traditional ingredients include fresh fruit puree, Korean‑style gelatin (agar can be used for a vegetarian version), heavy cream, and sugar. Substitutes such as coconut cream for dairy or agar powder for gelatin work, but they slightly change the texture and flavor.
What other Korean dishes pair well with round fruit jelly cake?
Pair it with a light Korean barley tea (bori‑sujeong), a chilled sweet rice punch (sikhye), or a small serving of patbingsu (shaved ice) for a dessert platter that balances textures and temperatures.
What makes round fruit jelly cake special or unique in Korean cuisine?
Its combination of creamy cheese‑ball spheres, clear fruit jelly, and fresh fruit creates a multi‑textural experience rarely found in traditional Korean sweets, making it a standout modern dessert.
What are the most common mistakes to avoid when making round fruit jelly cake at home?
Common errors include overheating gelatin, not cooling it to the proper temperature before mixing, leaving air gaps in the sphere molds, and pouring the second jelly layer too soon before the first layer is fully set.
Why does this round fruit jelly cake recipe use gelatin instead of agar?
Gelatin provides a smooth, melt‑in‑the‑mouth texture that is softer than agar’s firmer bite, which is essential for the delicate layers and the creamy cheese‑ball spheres in this cake.
Can I make round fruit jelly cake ahead of time and how should I store it?
Yes. Prepare the cheese balls and first jelly layer up to 24 hours in advance, keep them sealed in the refrigerator, and add the second jelly layer just before serving. Store the finished cake refrigerated and consume within three days.
What texture and appearance should I look for when making round fruit jelly cake?
The cheese‑ball spheres should be firm yet slightly yielding, the jelly layers should be clear, glossy, and hold their shape when the mold is turned, and the fruit garnish should be vibrant and evenly distributed.
What does the YouTube channel Boone Bake specialize in?
The YouTube channel Boone Bake focuses on creative, visually appealing desserts and pastries, often featuring no‑bake techniques, fruit‑based fillings, and step‑by‑step tutorials for home bakers.
How does the YouTube channel Boone Bake's approach to Korean dessert cooking differ from other Korean cooking channels?
Boone Bake emphasizes modern presentation, precise temperature control, and the use of kitchen gadgets like silicone molds, whereas many traditional Korean cooking channels focus more on classic recipes and stovetop methods.
Last updated: August 19, 2026
