Green grape cheese cake
*For the recipe and all the juicy details, don’t forget to turn on the subtitles!
Hey there, it’s Joconde! Today, I’m whipping up a cheesecake that’s crowned with green grapes. Yep, we’re talking about those tiny, pop-in-your-mouth grapes that you can eat with the skin on—because who has time to peel grapes, right?
I’ve topped the cheesecake with a layer of green grape jelly and, just for fun, dressed it up with some flowers. The result? It’s like a serene little pond you can eat.
I used block cream cheese for that deep, rich, and oh-so-creamy goodness. But a word to the wise: block cheese can be a bit stubborn, so make sure to soften it up nicely before you start.
Trust me, this isn’t rocket science! So watch the video and give it a whirl. Go on, you know you want to!
Thanks for tuning in!
Ingredients
♥︎ Green Grape Jelly (9x2.5 cm round mold)
Green grapes (as needed)
Green grape juice or water 80g
Sugar 28g (35g if using water)
Lemon juice 16g
Gelatin 4g
♥︎ Rare Cheesecake (12x5 cm round mold)
Gelatin 5g
Whole wheat cookies 64g
Melted butter 20g
Cream cheese 150g
Sugar 48g
Plain yogurt 80g
Vanilla extract 3g
Whipped cream 150g
Lemon juice 9g
♥︎ Decoration
Whipped cream 40g + Sugar 4g (whipped together)
1.5 cm round piping tip
I used phlox flowers for decoration. Phlox can be used as an edible flower or for decorative purposes.