Cloud Jelly Cheesecake
Beautiful whimsical Cloud Jelly Cheesecake! Easy No Bake cheesecake topped with jiggly coconut jello and tender coconut cloud pieces. Sky’s the limit with this dreamy creamy jelly cheesecake!
Servings: 8 inch round cheesecake
Ingredients
Biscuit Base
- 120 g black biscuit
- 70 g butter (unsalted)
Cream cheese layer
- 250 g cream cheese
- 50 g sugar
- 200 ml coconut cream
- 7 g gelatine powder
- 1 pandan leaf
- 12 blue pea flowers
- 1/4 tsp salt
Cloud jelly layer
- Flesh of one fresh coconut
- 50 blue pea flowers
- 80 ml water
- 700 ml coconut juice
- 700 ml water
- 1 knot of pandan leaf
- 110 g sugar
- 8 g agar agar powder
- 7 g gelatine powder
Instructions
Biscuit base
- Pound the Oreos (without cream) or black biscuits or blitz them in the blender until you get crumbs. Add the melted butter and mix till wet sand texture. Line the sides of an 8 inch springform tin with acetate and pour in the wet biscuit mixture. Compact the crumbs well to form the crust base. Freeze for 30 minutes.
Coconut cloud pieces
- Scoop out the flesh of a fresh young coconut. Remove any husk bits. If the flesh is too thick, cut into thinner slivers (think cloud like).
Cheesecake layer
- Combine 200ml coconut milk, a knot of pandan leaf, 7g gelatine and 12 blue pea flowers in a pot. Simmer on low heat to extract the blue pea color. *Do not boil* once the blue pea color is nicely extracted, take it off heat, sieve and set aside to cool.
- Combine the softened cream cheese with the sugar and mix until completely smooth. Stir in 1/4 tsp salt to the blue pea coconut milk mixture and add to the cream cheese in two parts. Mix until well combined and the batter is silky smooth.
- Remove the crust from the freezer and use a skewer to poke some holes in the crust base. Then, layer in the coconut cream cheese mixture on top. Using the pastry brush, spread the cream cheese evenly to the edges. Tap the pan or use a wooden skewer to remove any air bubbles. Wipe off any smudges on the sides of the pan and chill cream cheese in the refrigerator for ~ 45min to let it set.
Cloud layer
- Gently boil 80ml water with 50 blue pea flowers to extract a deep blue color. Boil till dark as it will be diluted later. Sieve and set aside.
- Add 700ml coconut juice, 700ml water, 1 knot of pandan leaf, 110g sugar, 8g agar agar powder and 7g gelatine powder in a pot. Bring to a brisk boil. Sieve and cool the jelly mixture until warm.
Creating the clouds
- Make some blue jello using the jelly mixture and the blue pea liquid. Work in small amounts first as the jelly mixture is still warm. Create different shades of blue jello using the blue pea tint. Layer in the blue jello then randomly place in the coconut kernels as cloud pieces.
- Chill in the fridge for ~3 minutes for the jello to set (lightly). Repeat with the next layer. As the coconut sets in each layer, you get clouds! Remove any air bubbles in the jello with a skewer or chopstick. *This layering part is really the trickiest* Start off slowly when the jello is still hot but pick up pace as the jello will set as it cools.
- Use the blue pea tint as preferred to create different blues and depth. Once you have finished your masterpiece, chill it in the refrigerator for ~ 6 hours or overnight for the jello to set.
- When the jello has set, just before serving, carefully remove the springform and the acetate and you have your beautiful whimsical cloud cheesecake ready to serve! 😊
Video
Notes
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Coconut - as much as possible, choose young coconuts. Young coconuts have sweeter juice and more tender flesh which is delicious and easier to scoop out for the cloud pieces. In comparison, mature coconuts are not as sweet and tend to have tougher kernel.
Cream cheese layer - allow the cream cheese layer to chill and set well before starting on the jelly layer layering, especially since the layering is started when the jello is still warm.
Blue pea flower - the blue pea color gives that au naturale blue to create our blue skies. For the cream cheese portion, I used just a little blue pea color to create a light pastel blue which is really pretty. For the jello layer, as the blue pea tint is diluted with the liquid jello during the layering, make sure to boil briskly to sufficiently extract a darker shade from the blue pea flowers. The darker dye will help to create a greater depth of blues as it is diluted working down the spectrum from the darker to the lighter blues.
Layering the jelly - this is the trickiest part of making this Cloud Jelly Cheesecake. The proportion of jello is almost thrice the cheese layer in order to create the depth of beautiful jelly clouds and the layering needs to be completed before the jello cools and sets. Prepare all the required coconut kernels and blue pea dye beforehand. Once the liquid jello is cooked, cool a little and start layering immediately with the warm jello. Allow each layer to set for a few minutes in the chiller before adding the next. The key is to work quickly on your cloud masterpiece and pick up pace in the layering as the jello cools & finish promptly. All that is needed thereafter is time in the refrigerator for the Cloud Jelly Cheesecake to chill and set completely. Watch the video@2:25 min to see how the layering is done.
Storage - this Cloud Jelly Cheesecake must be kept refrigerated and chilled until just before serving. It will store well for 3-4 days kept chilled and airtight in the refrigerator.