Cheesecake with berry jelly

The no-bake cheesecake with berry jelly is a dessert that combines flavor and elegance, making it perfect for any occasion, from anniversaries to gatherings with friends. This simple and delicious recipe offers a unique culinary experience that is sure to impress any guest. I invite you to discover with me how to create this refined dessert, step by step.

Total preparation time: 30 minutes
Chilling time: 4-5 hours or overnight
Number of servings: 8-10

Required ingredients:

For the crust:
- 300 g biscuits (preferably digestive or cocoa)
- 100 g butter (melted and cooled)
- 5 tablespoons milk

For the cream:
- 300 g cream cheese (I recommend fluffy Delaco cream cheese)
- 300 ml milk
- 3 egg yolks
- 5 tablespoons sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla
- 1 tablespoon gelatin
- 4 tablespoons water

For the jelly:
- 350 g berries (raspberries, blackberries, blueberries)
- 150 g pitted cherries
- 2 tablespoons sugar
- 1 tablespoon and 1/2 cornstarch

For decoration:
- a few berries
- chopped white chocolate
- chopped milk chocolate
- caramel topping

Step-by-step instructions:

Step 1: Preparing the crust
The first step to creating this cheesecake is to prepare the crust. Start by melting the butter and letting it cool slightly. In a food processor, crush the biscuits until you get a fine texture, similar to breadcrumbs.

Helpful tips:
- If you don't have a food processor, you can put the biscuits in a plastic bag and crush them with a rolling pin.
- You can opt for cocoa biscuits for a more intense flavor.

In a large bowl, mix the crushed biscuits with the melted butter and milk. Make sure the mixture becomes homogeneous. Place a detachable ring (with a diameter of 20-22 cm) on a platter and pour the crust mixture in. Press down firmly with your hands to create an even base. Place the platter in the refrigerator for about 30 minutes to firm up.

Step 2: Preparing the jelly
While the crust is firming up, you can prepare the jelly. In a saucepan, place the berries and cherries with the sugar and let them cook over medium heat for 2-3 minutes until they start to release their juice.

Frequently asked question:
- Can I use frozen fruits?
Yes, it’s an excellent option and will work just as well.

Dissolve the cornstarch in 2-3 tablespoons of cold water and add it to the saucepan. Stir quickly to avoid lumps. When the mixture has thickened, remove the saucepan from the heat and let it cool for 10 minutes. Take the crust out of the refrigerator, pour the jelly evenly over it, and level it. Put the cheesecake back in the refrigerator.

Step 3: Preparing the cream
Now let’s focus on the cream! In a bowl, beat the egg yolks with the sugar until you get a homogeneous mixture. Gradually add the milk and mix well. Incorporate the cornstarch and mix until completely dissolved.

In a saucepan with a thicker bottom, pour the mixture and place it over medium heat, stirring continuously with a whisk. When the cream has thickened, remove it from the heat and cover with plastic wrap to prevent a crust from forming. Let it cool.

Tricks for a perfect cream:
- Use whole milk for a richer cream.
- Make sure to stir constantly to avoid burning.

When the cream has cooled, gently mix the cream cheese and add the cooled cooked cream. Incorporate the vanilla and mix well. Before finishing, hydrate the gelatin in the 4 tablespoons of cold water for 5-6 minutes, then melt it in a double boiler. Add the gelatin to the cream cheese and mix well.

Step 4: Assembling the cheesecake
Take the platter out of the refrigerator and pour the cream evenly over the berry jelly, leveling the surface well. Refrigerate the cheesecake for 4-5 hours or even overnight for it to set perfectly.

Step 5: Decorating and serving
After the cheesecake has set, remove it from the detachable ring. Decorate with berries, pieces of white chocolate, and milk chocolate. Drizzle with a little caramel topping for an attractive appearance and delicious flavor.

Serving tip:
- Serve the cheesecake with a scoop of vanilla ice cream or a berry sauce for a fantastic contrast.

Nutritional benefits:
This no-bake cheesecake is a healthier choice compared to traditional cakes, having lower calories and fat content. Berries are rich in antioxidants, vitamins, and minerals, contributing to a balanced diet.

Frequently asked questions:
1. Can I substitute cream cheese?
- Yes, you can use Greek yogurt for a lighter option.

2. How can I vary the flavors?
- You can experiment with different flavor extracts (like almond or orange) or with other types of fruits for the jelly (mango, peaches).

This no-bake cheesecake with berry jelly is not only a delicious dessert but also an elegant choice that will leave an unforgettable impression. So, next time you think of a special dessert, don’t hesitate to try this simple and refined recipe! Enjoy your meal!

 Ingredients: For the crust: 300 g biscuits 100 g butter 5 tablespoons milk For the cream: 300 g cream cheese (I used Delaco fluffy cream cheese) 300 ml milk 3 egg yolks 5 tablespoons sugar 2 tablespoons cornstarch 2 teaspoons vanilla 1 tablespoon gelatin 4 tablespoons water For the jelly: 350 g berries 150 g pitted sour cherries 2 tablespoons sugar 1 tablespoon and 1/2 cornstarch For decoration: some berries white chocolate chopped into pieces milk chocolate chopped into pieces caramel topping

 Tags:  cheesecake with berry jelly cheesecake jelly berries cheesecake delaco