The fruit jelly cheesecake I made this time is a blend of cheesecake balls in 4 flavors and fresh fruit. I have blueberries, raspberries, kiwis, and mangos at home, so I used them. If you use the puree you have freely, you can make a delicious fruit cheesecake. I ate the leftover cheesecake balls like ice cream. It was delicious on its own.
Delicious Fruit Jelly Cake! Fresh kiwi, strawberry, and sweet orange confit ~~!! Mango Cheesecake, Blueberry Cake!
Cup measure standard 237 ml = 1 cup 15ml = 1Tbsp 5ml = 1tsp 1 egg (without shell) 53 g Heavy Cream (38% milk fat) (Chocolate is minced, flour is before sieving)
Cake finished size ( 8cm diameter sphere * 5 pieces )
4 flavors! fruit cheesecake (Mold size: 25mm, spherical shape, 26 pieces)
260g cream cheese ( 1 cup +3Tbsp ) 35g sugar ( 3Tbsp ) 1/2 tbsp lemon juice
5 g powdered gelatin ( 1 tsp+1/2 tsp ) 25g water (1Tbsp +2tsp)
135g heavy cream (60% whipped) ( 1/2 cup + 1Tbsp – before whipping )
35g Blueberry Puree (2Tbsp+1tsp) 35g Raspberry puree (2Tbsp+1tsp) 35g Kiwi Puree (2Tbsp+1tsp) 35g mango puree (2Tbsp+1tsp)
Transparent Lemon Jelly 48g powdered gelatin ( 6Tbsp ) 240 g water (1 cup)
480g hot water ( 2 cups + 1 tsp ) 190g sugar (1 cup) 30g lemon juice ( 2 Tbsp )
fruit Strawberry, Kiwi, Mango, Orange confit , Raspberry, Blueberry’
How to make orange confit https://youtu.be/NrkpAhIKoRQ
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