Cheesecake with jelly

Pineapple and Kiwi Jelly Cheesecake

Preparation time: 30 minutes
Cooling time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 8

There are moments in life when a dessert is more than just a simple indulgence; it is an experience that brings us together and delights our senses. The pineapple and kiwi jelly cheesecake is just that kind of dessert! Combining the creaminess of cottage cheese with a fresh and vibrant jelly, this cheesecake is perfect for any occasion, from parties to family meals. Let’s explore each step of this delicious recipe together!

The Story of the Cheesecake

The origins of cheesecake are fascinating, with deep roots in the culinary history of various cultures. This dessert has evolved over the centuries, becoming a popular choice worldwide. Whether it's the simple version or those with various toppings, cheesecake delights us with its smooth texture and rich flavor. In this recipe, the addition of fruit jelly brings a touch of freshness, transforming a classic dessert into a culinary masterpiece.

Ingredients

For the cheesecake:
- 350 g cottage cheese
- 3 eggs
- 1 can of condensed milk
- 5 tablespoons of flour
- 1 tablespoon of sugar
- 1 capful of rose essence

For the jelly:
- 1 kiwi
- 30 g pineapple (fresh or canned)
- 50 ml pineapple juice
- 100 ml orange juice (approximately from one large orange)
- 50 ml water
- 50 g sugar
- 1 vanilla essence
- 1 packet of gelatin granules

Necessary utensils

- Mixer
- Cake pan (26 cm diameter)
- A smaller mold for the jelly
- Cooking bag or bowl for hydrating the gelatin
- Spatula

Step by step

1. Preparing the jelly

1. Fruit mixing: Start by peeling the kiwi and pineapple, then blend them well in a blender until you get a smooth paste. These fruits will not only add a sweet-sour flavor but also a vibrant color to your jelly.

2. Boiling the liquid: In a saucepan, combine the pineapple juice, orange juice, water, sugar, and vanilla essence. Bring the mixture to a boil.

3. Adding the fruits: Once the mixture starts to boil, add the blended fruit paste and let it boil for 6-7 minutes. This step will intensify the flavors and allow the jelly to achieve a better consistency.

4. Hydrating the gelatin: In a small bowl, add 50 ml of cold water and sprinkle the gelatin. Let it hydrate for 10 minutes. Then, gently heat it on the stove without boiling, and add it to the fruit mixture.

5. Cooling the jelly: Pour the jelly mixture into a mold smaller than the cake pan and let it cool completely. Then, place the jelly in the refrigerator for at least 2 hours until it sets.

2. Preparing the cheesecake

1. Beating the eggs: In a large bowl, beat the eggs together with the sugar using a mixer. Continue mixing for about 5 minutes until the mixture becomes light in color and doubles in volume.

2. Adding the cheese: Incorporate the cottage cheese, mixing well until you achieve a smooth consistency.

3. Including the wet ingredients: Add the condensed milk, rose essence, and flour, one tablespoon at a time. Make sure to mix well after each addition to avoid lumps.

4. Baking the cheesecake: Pour the mixture into the lined cake pan and place it in the preheated oven at 180°C. Bake for 40 minutes or until the surface is lightly browned. The cheesecake is ready when it is firm to the touch but not completely set.

5. Cooling the cheesecake: After baking, let the cheesecake cool completely in the pan, then transfer it to the refrigerator.

3. Assembling the dessert

1. Adding the jelly: Once the cheesecake has cooled completely, take the jelly out of the refrigerator and pour it evenly over the cheesecake.

2. Final cooling: Let the cheesecake sit in the refrigerator for another 30 minutes for the jelly to set properly.

Serving

For an extra touch of elegance, you can decorate the cheesecake with thin slices of kiwi and pineapple on top, adding a few fresh mint leaves. This detail will transform your dessert into a true culinary masterpiece!

Practical tips

- Cottage cheese: Choose a fresh and creamy cottage cheese to achieve a smooth texture. If you prefer a richer cheesecake, you can also use mascarpone cheese.
- Gelatin: Make sure the gelatin is well-hydrated; otherwise, the jelly will not have the desired consistency. You can substitute gelatin with agar-agar for a vegetarian option.
- Fruits: You can experiment with other fruits for the jelly, such as strawberries or raspberries, to add a personalized touch to the dessert.

Frequently asked questions

1. Can the cheesecake be made gluten-free?
Yes, you can use gluten-free flour or even omit the flour if you want a denser cheesecake.

2. Can I use frozen fruits for the jelly?
Absolutely! Frozen fruits are an excellent option. Just make sure to let them thaw completely before blending.

3. How long does the cheesecake last?
The cheesecake can be stored in the refrigerator for 3-4 days, well covered to prevent drying out.

Nutritional information

This jelly cheesecake recipe is not only delicious but also packed with nutrients. Cottage cheese is an excellent source of protein, and fresh fruits bring vitamins and antioxidants. Depending on the servings, one serving can contain approximately 250-300 calories.

Conclusion

The pineapple and kiwi jelly cheesecake is a dessert that combines tradition with innovation, offering an explosion of flavors and colors. Whether you serve it on a special occasion or simply want to indulge yourself, this recipe will surely become your favorite. Encouraging you to experiment with your own variations and leave your personal mark, I wish you "bon appétit" and an unforgettable culinary adventure!