Christmas Wreath Jelly Cheesecake
Love this Christmas Wreath Jelly Cheesecake. Creamy cheescake on a crunchy biscuit base and gorgeously fruity. Make this for Advent and let the celebration begin!
Ingredients
Cookie base
- 250 g digestive biscuits ~ 17 cookies
- 140 g melted butter
Jelly Layer
- 30 g gelatine powder bloomed in 250ml cold water
- 500 ml water
- 125 g sugar
- 3-4 tbsp lime juice ~ 2 kaffer lime
Cream cheese layer
- 500 g cream cheese (softened)
- 100 g sugar
- 220 ml boiling water
- 15 g gelatine powder ~ 1 1/2 tbsp
- 1 tsp vanilla extract
For creating the Christmas Wreath
- Strawberries, grapes, blueberries, figs, mint leaves and rosemary
Instructions
Cookie base
- Blitz the digestive cookies in the food processor until fine. Pour melted butter over the biscuit crumbs and mix well. Texture should be like wet sand.
- Pour out the biscuit crumbs into a 9inch round spring form tin and spread evenly as a base. Use a small glass or a spoon to press it down especially around the sides, until the biscuit base is tight and nicely compact. Freeze for 30 to 40 min.
Jelly Layer
- Mix 30g gelatine in 250ml cold water. Stir to mix well and set aside for 10-15 minutes to fully bloom. In a medium pot, add 125g sugar to 500ml water and bring to a gentle boil. Remove from heat and add in the bloomed gelatine. Stir briskly to dissolve completely. Sieve the gelatine mixture for a smooth consistency and set aside to cool.
Cream cheese layer
- Dissolve 15g gelatine powder in 220ml of boiling water and set aside to cool. In a medium bowl, whisk the softened cream cheese and sugar until it’s well combined. Add half of the cooled liquid gelatine and mix well on low speed. Add 1 tsp vanilla essence and the remaining liquid gelatine and whisk on low until well mixed.
- Switch to a spatula and mix by hand to remove air bubbles until the cream cheese mixture is nice and smooth.
- Remove the biscuit base from the freezer and poke holes in it with a wooden skewer (this holds the cream cheese better). Sieve in the cream cheese batter and spread evenly. If there are visible air bubbles, use the wooden skewer to gently pierce and remove. Set in the freezer for ~8 minutes for the cream cheese to lightly set.
Creating the wreath
- Remove the cream cheese from the freezer. The cheese should be just softly set. Start creating the Christmas Wreath layer by layer using a variety of fruits that you like. I used strawberries, grapes, blueberries, figs, lime slices and some mint leaves.
- Press slightly and embed the first layer of fruits gently into the cream cheese to anchor the fruit. Gently ladle in a few scoops of liquid jelly to cover ~ 2/3 of the fruits. *Do not add too much or the fruits might swim away*
- Freeze for ~ 10 min to allow the jello to set lightly then repeat with the next layer until the wreath is complete (I built my wreath in 3 layers). For the final top layer, place your best looking fruits on top.
- To prevent the fruits from swimming out of place as it is being transported to the refrigerator, I like to ladle in the final jello layer onto the fruits directly in the freezer. This time, fill the jello right to the brim of the cake tin. Again freeze for 10-15 min to set this final layer well. Once set, transfer the Christmas Wreath Jelly Cheesecake to the chiller to set fully for 5 hours or overnight.
- Before serving, carefully un-mould the Christmas Wreath Jelly Cheesecake and enjoy.
Video
Notes
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Type of mould - I used a 9 inch springform silicon mould. Silicon moulds hold liquid well and there is no seepage. You can also use a 9 inch metal springform tin but just in case, do reinforce the base of your metal springform with double cling wrap to prevent any leakage.
Fruits and condiments - I like to use fruits which do not require cutting. I used mainly grapes, strawberries, blueberries, figs, mint leaves and rosemary sprigs to create my wreath. Use fruits and colors you love to create your wreath. Sky is the limit here, so go with whatever you prefer. Think Picasso and let the creativity come forth!
Layering the jello - this is the trickiest part of making the Christmas Wreath Jelly Cheesecake. I like to cook the liquid jello first before making the cheesecake layer. That way the hot liquid jello has some time to cool whilst we make the cream cheese layer before starting on the fruit wreath.
The key in making the fruit wreath is to be patient and allow each fruit layer to set before starting on the next. For the 1st layer of the wreath, I like to press in the fruit slightly into the cream cheese so that it is anchored and does not move.
For subsequent layers, wedge the fruits as tightly together as possible so that they will stay in position. Spoon in the liquid jello just enough to cover two thirds of the fruit each time and allow each layer sufficient time in the freezer to properly set ( at least ~ 10 min). Be careful not to spoon in too much liquid jello otherwise the fruits may start to float and swim away.
For the very last layer, make sure to position your most beautiful and best looking fruits on top as this will be the look of your Christmas Wreath Jelly Cheesecake. For this last layer, the liquid jello will be filled to the brim of the cake tin covering all the fruits. I find that this last layer of fruits tend to shift as I move my tin to the freezer. For this reason, to prevent them from moving out of place for this last layering, I like to move my cake tin to the freezer first before pouring in the liquid jello. Watch the video@4:25 min to see how the layering is done.
Cheesecake layer - let the cream cheese sit out and soften to room temperature so that it is much easier to cream especially if you are making this Christmas Wreath Jelly Cheesecake by hand. Once the cream cheese mixture is poured onto the biscuit base, make sure to let it set lightly before you start making the Christmas wreath. The lightly set cream cheese layer would allow the 1st layer of fruits to be gently pressed in and anchored in position when creating the wreath.
Cutting knife - this Christmas Wreath Jelly Cheesecake is best cut with a serrated or bread knife. It is packed full of fruits and therefore a serrated knife which gently slices through the fruit jello will give a beautiful smooth slice.
Make ahead and storage - I usually make this Christmas Wreath Jelly Cheesecake a day ahead to give the jello sufficient time to set well. Once un-moulded, it must be kept refrigerated and chilled until just before serving. This Christmas Wreath Jelly Cheesecake will store well for 2-3 days kept chilled and airtight in the refrigerator.