adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easy jelly cheesecake Charlotte recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Cherry cheesecake with fruit, jelly, and savoiardi biscuits - a creamy, fruity summer delight.
Ingredients:
  • 400g cherries, halved, pitted
  • 36 savoiardi (sponge finger biscuits)
  • 400g mascarpone
  • 200g French Vanilla Double Thick Custard
  • 80g (1/2 cup) pure icing sugar, sifted
  • 100ml double cream
  • 4.50 gm gelatine powder
  • 55g (1/2 cup) caster sugar
  • 125ml (1/2 cup) pure cherry juice (such as Bickford's)
Instructions:
  • In a saucepan over medium heat, mix caster sugar, 2 tablespoons of water, and 250g cherries. Cook for 2 minutes until the sugar dissolves. Increase heat to high and stir for 5 minutes until cherries are tender. Allow to cool slightly, then blend until smooth in a blender.
  • Grease the base of a 20cm round springform pan and line it with baking paper. Stand 30 savoiardi upright around the sides of the pan, then arrange the remaining savoiardi on the base, trimming as needed to fit.
  • Combine mascarpone, custard, and icing sugar in a bowl and use electric beaters to mix until slightly thickened. Gradually beat in cream until thickened, then gently fold in one-third of the cherry mixture to create a beautiful swirled effect.
  • Layer one-third of the mascarpone mixture into the pan. Run a butter knife through half of the remaining cherry mixture. Spoon half of the remaining mascarpone mixture over it. Swirl through the rest of the cherry mixture. Finish with the remaining mascarpone mixture. Smooth the top and place the remaining cherry halves cut-side up on top. Cover with plastic wrap and chill in the fridge for 2 hours.
  • To make the cherry jelly, start by softening gelatine in 60ml (1 ⁄4 cup) water in a saucepan. Dissolve the gelatine over medium heat, then add caster sugar and another 60ml (1 ⁄4 cup) water, stirring until sugar dissolves. Remove from heat and stir in cherry juice. Strain the mixture into a jug and chill in the fridge, stirring occasionally, for 40 minutes until thickened. Avoid boiling the mixture.
  • Drizzle the jelly mixture over the cake and refrigerate for 2 hours until firm. Remove the pan's sides, gently slide a butter knife between the cake base and paper to release, transfer to a serving plate, and enjoy.

Similar Recipes