This is inspired by something I scrolled past on Instagram. I can’t remember where I saw it and unfortunately I didn’t save it, so by the time of this post it’s lost to me (If I come across it again, I will definitely post the link). It was a sliced cake studded with a mosaic of jellies in various shades of red. With that image imprinted in my mind, and some berries from a recent farm visit, I decided to try to make my own version of it.
Shown in the picture above, it is a non-bake cheesecake studded with jellies made from all the fruits that Megan and I have been picking, along with a few other flavours from our pantry. This crust recipe is a little on the thick side but still crumbly (the way I like it) and the filling is very soft. For the jellies, Megan and I used a combination of white currants, red currants, gooseberries, blackberries, blood orange and green apple. For the currants and gooseberries, we followed the recipe below, with a breakdown of 75g of currant/gooseberry juice with 25g of elderflower syrup. For the blackberry, blood orange, and green apple jelly, we halved the recipe. All the jellies were made a day in advance prior to making the cheesecake.
Yield: one 7″ springform pan
For the jellies:
- 100g juice/ puree/ flavouring
- 12g gelatin mass
For the crust:
- 150g graham crumbs (1 – 1/4cup)
- 32g sugar (2 tbsp)
- 56g butter, melted (4 tbsp)
- 0.75g salt (1/8 tsp) [optional]
For the filling:
- 250g cream cheese (1 block) [room temperature]
- 122g icing sugar (1 cup)
- 5g vanilla extract (1 tsp)
- 225g whipping cream, whipped to stiff peaks (1 cup)
- 7″ springform pan
- parchment paper
- stand mixer with balloon whisk attachment
- food processor
- moulds for jellies
- The day before, for the jellies: using a small pot, heat juice/puree along with any flavouring to slightly above 40°C/104°F. Remove from heat, add gelatin mass and stir until dissolved.
- Pour into desired moulds and freeze until set.
- The next day (this could also be done the day before), for the crust: line the springform pan with parchment paper.
- Melt butter in a microwave or on a stovetop. Set aside.
- In a stainless steel bowl, combine graham crumbs, sugar and salt. Mix thoroughly.
- Add butter to graham-sugar mixture and stir until combined.
- Pour mixture into prepared springform pan and pat down firmly with a ramekin to get an even layer.
- Bake crust at 350°F for roughly 15 minutes. Allow to cool fully before filling.
- For the filling: in a food processor, add cream cheese, icing sugar, and vanilla. Blend until smooth
- Fold whipped cream into cream cheese mixture.
- Gently fold the frozen jellies into the cheesecake filling until well-distributed.
- Pour filling into springform pan, smoothing the top with an offset spatula.
- Wrap and refrigerate overnight.
- Cut, serve and enjoy!
- We mentioned that we used various fruit juices/purees, feel free to use whatever you have on-hand
- To make the non-bake cheesecake plain, simply double the amount of filling and leave it out jellies.
FAQs, Tips, Troubleshooting:
- To ensure a clean cut when slicing the cheesecake, dip your knife in hot water first and make sure that the knife is clean each time before cutting.
- To increase the firmness of the cheesecake, heat up some gelatin mass, and mix it in with the cream cheese and icing sugar.
- For the jellies, we used a generic recipe for the recipe above, but to improve on flavour and texture for each fruit jelly, I plan to adjust the recipes in the future.
- The red fruit jellies ended up bleeding into the cheesecake, this could be prevented by increasing the amount of gelatin mass used.
2 thoughts on “Mosaic Non-Bake Cheesecake”