Soft, juicy, bright and extremely delicious! This strawberry jelly dome cheesecake will become the real highlight of your festive table – so unusual and unique it is!
Ingredients
- jelly: 200 g (150 g of strawberry jelly and 50 g of pineapple jelly)
- water: 500 ml (400 ml for the strawberry jelly and 100 ml for the pineapple jelly)
- strawberries: 200 g (100 g for the topping and 100 g for the jelly)
- cream cheese: 200 g
- cream: 155 g (35%, 75 g for the topping and 80 g for the jelly)
- gelatin: 15 g
- milk chocolate: 30 g (chopped)
- sugar powder: 4 Tbsp
- vanillin: 1 g
- biscuits: 60 g
- condensed milk: 2 Tbsp
Metric Conversion
Stages of cooking
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Take 2 bowls, which are 20 cm and 16 cm in diameter. Dissolve strawberry jelly in water and wait until it cools down. Pour about 100 ml of liquid jelly into the bowl that is 20 cm in diameter and place it into the fridge until the jelly completely sets. Leave 50 g of liquid strawberry jelly.
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As soon as the first portion of jelly sets well, place the smaller (16 cm) bowl inside the first one. Place a heavy item inside the smaller bowl to give the future “jelly dome” steady shape. Pour the rest of the jelly between the edges of the bowls and place them into the fridge for a few hours.
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Dissolve the pineapple jelly and cool it down a bit. Take the bowls with the set jelly from the fridge, remove away the heavy item you have placed inside and warm the upper bowl with a hair dryer. Then take the bowl away, making sure the jelly does not stick to it. Cut the fresh strawberries and decorate the “jelly dome” from the inside – just like you see on the photo. If the jelly has melted a bit, place the bowl into the fridge again. Then pour the pineapple jelly above the first layer and leave for a couple of hours in the fridge
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Pour the gelatin with cold water and leave it for 15-20 minutes
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Whip the cream, vanilla, powdered sugar and cream cheese using a mixer to get a smooth mass. Add strawberries and chopped chocolate.
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If you have left a bit of pineapple or strawberry jelly in a fridge, you are welcome to add it into the cheese mass as well.
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Warm up 3 tbsp of milk and dissolve gelatin in it. Sift the milk, add the c ream mass and stir everything well
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Take the bowl with the “jelly dome” from the fridge and fill it with the cheese mass
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Now, let’s cook the base of the cheesecake. Mill the biscuits using the rolling pin
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Add condensed milk and mix it well. Spread the base across the entire layer of the dome. Put the dessert into the fridge for 4-5 hours again.
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Take a flat serving dish and turn the bowl with the “jelly dome” onto it. Do not remove the bowl until you warm the sides of it with hot hair dryer again to make sure there is no jelly left on its inner sides. Now, you can carefully remove the bowl and place the dessert into the fridge for 20 minutes more. Whip the cream and decorate the base of the “jelly dome” with it. Actually, you can decorate the cheesecake to your liking! This is how mine looked in the result!
