The fruit jelly cheese cake I made this time is a combination of 4 flavors cheese sponge cake and fresh fruit.
I have blueberries, raspberries, kiwis, and mangoes at home, so I used them.
If you use an optional puree, you can make a delicious fruit cheesecake.
I ate the cheesecakes that were left over like ice cream.
It’s very delicious on its own.
●Standard measuring cup
237 ml = 1 cup
15ml = 1Tbsp
5ml = 1 teaspoon
1 egg (without shell) 53 g
Heavy cream (38% milk fat)
(Chocolate, powdered before sifting)
● Finished cake size (8cm diameter sphere * 5 pcs)
● 4 flavors! fruit cheesecake
(Mold size: 25mm, sphere, 26 pieces)
260g cream cheese (1 cup + 3 teaspoons)
35g sugar (3Tbsp)
1/2 tbsp lemon juice
5 g powdered gelatin (1 teaspoon + 1/2 teaspoon)
25g water (1 tbsp + 2 tbsp)
135g heavy cream (60% whipped) (1/2 cup + 1 teaspoon – before whipping)
35g Blueberry Puree (2 tablespoons + 1 tablespoon)
35g raspberry puree (2 tsp + 1 tsp)
35g Kiwi puree (2 tbsp + 1 tbsp)
35g mango puree (2 tsp + 1 tsp)
● Transparent lemon jelly
48g powdered gelatin (6Tbsp)
240 g water (1 cup)
480g hot water (2 cups + 1 teaspoon)
190g sugar (1 cup)
30g lemon juice (2 tbsp)
fruit
Strawberry, Kiwi, Mango, Orange, Raspberry, Blueberry
