Simple and quick - cold cheesecake 🍒
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⭐ Cold Cheesecake — Lemon Fluff ⭐
✅ RECIPE
for a 22-24 cm cake tin
◽ 2 lemon jellies
◽ 2 × 2/3 cups boiling water (400 ml)
◽ 500 g ground white cheese (from a bucket)
◽ 2-3 tablespoons powdered sugar (to taste)
◽ vanilla extract or vanilla/vanilla sugar
◽ 250 g heavy cream (36% fat) (approx. 3/4 cup)
◽ 2 strawberry jellies + 4 cups hot water (4 × 200 ml)
◽ long sponge cakes or Round (for the base)
Dissolve two lemon jellies in 400 ml of hot water, mix thoroughly, and set aside to cool. It's best to add it to the cheese when it begins to set slightly.
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When the jelly begins to set, mix the cheese with powdered sugar and extract or vanilla sugar. You can also use full-fat cheese cubes, but you'll need to blend, sieve, or grind it until smooth.
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After mixing the cheese, whip the chilled cream until stiff peaks form in a separate bowl and set aside briefly.
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Add the jelly to the cheese and mix everything together, preferably with a large spoon or a whisk (the mixer will splatter). Then add the whipped cream and mix until smooth and uniform. It's best to refrigerate the finished cheesecake mixture for a moment to allow it to set slightly (it may be runny immediately after mixing).
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Meanwhile, line the bottom of a springform pan with ladyfingers. Dissolve two strawberry jellies in 4 cups of hot water. When the cheesecake mixture begins to set, pour it over the ladyfingers, smooth the surface, and refrigerate for 10-15 minutes.
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Once you're sure the fruit won't sink, arrange it on top and pour the setting strawberry jelly over it.
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Refrigerate for 2-3 hours.