Description
Craving a dessert that’s as beautiful as it is delicious? This Strawberry Jelly Cheesecake combines a buttery graham cracker crust, a creamy cheesecake layer, and a vibrant strawberry-cranberry jelly topping studded with fresh strawberries.
Ingredients
This recipe has three components—graham cracker crust, cheesecake layer, and jelly layer—with a short list of ingredients that deliver bold flavors. Fresh strawberries and quality cream cheese are key.
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Graham Cracker Crust:
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100 g (1 cup) honey graham crackers, finely crushed: Creates a sweet, crunchy base.
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1 tablespoon brown sugar: Adds a hint of caramel-like sweetness.
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30 g (2 tablespoons) unsalted butter, melted: Binds the crust for a firm texture.
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Cheesecake Layer:
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125 g (½ cup) heavy whipping cream: Adds lightness and fluffiness to the filling.
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250 g (1 cup) cream cheese, softened: Provides a creamy, tangy base.
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30 g (2 tablespoons) Greek yogurt: Adds a slight tang and smooth texture.
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75 g (⅔ cup) powdered sugar: Sweetens the filling without graininess.
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1 teaspoon vanilla extract: Enhances the flavor with a warm note.
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Jelly Layer:
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2 teaspoons gelatin powder: Sets the jelly for a firm, glossy top.
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50 mL (3 tablespoons) cold water: Used to bloom the gelatin.
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250 mL (1 cup) pink cranberry juice: Adds a sweet-tart flavor and vibrant color.
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5–6 large strawberries, sliced: Provide fresh, fruity bursts and a decorative touch.
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Substitutions and Variations:
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Dairy-Free: Use vegan cream cheese, coconut cream instead of heavy cream, and dairy-free yogurt. Swap butter for vegan butter.
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Gluten-Free: Replace graham crackers with gluten-free graham crackers or cookies.
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Lower Sugar: Reduce powdered sugar to 50 g and use a low-sugar cranberry juice or dilute with water.
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Juice Swap: Substitute pink cranberry juice with raspberry juice, pomegranate juice, or a strawberry puree-water mix.
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Gelatin-Free: Use 1–1.5 teaspoons agar-agar powder for a vegetarian alternative, following package instructions for dissolving.
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Flavor Boost: Add 1 teaspoon lemon zest to the cheesecake layer for a citrusy kick.
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Why These Ingredients Matter: The graham cracker crust offers a sweet, crunchy foundation, the cheesecake layer provides creamy richness, and the jelly layer with fresh strawberries adds a refreshing, fruity finish
Instructions
Step 1: Prepare the Graham Cracker Crust
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Line a 6-inch springform pan with a strip of parchment paper around the sides, securing with tape if needed, and set aside.
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In a small bowl, combine 100 g finely crushed honey graham crackers and 1 tablespoon brown sugar.
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Pour in 30 g melted unsalted butter and stir until the mixture resembles wet sand.
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Press the mixture firmly into the bottom of the pan using a spatula or the back of a spoon, ensuring an even layer that reaches the edges.
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Chill the crust in the fridge while preparing the cheesecake layer.
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Tip: Crush graham crackers in a food processor or zip-top bag for fine crumbs, and press firmly to avoid a crumbly base.
Step 2: Make the Cheesecake Layer
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In a mixing bowl, whip 125 g heavy whipping cream with an electric mixer until stiff peaks form (about 3–5 minutes). Set aside.
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In a separate large bowl, beat 250 g softened cream cheese, 30 g Greek yogurt, 75 g powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy (about 2 minutes).
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Gently fold half of the whipped cream into the cream cheese mixture with a spatula, using an upward motion to maintain airiness. Fold in the remaining whipped cream until no streaks remain.
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Spread the cheesecake mixture over the chilled graham crust, smoothing with an offset spatula to ensure an even layer that reaches the sides.
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Chill in the fridge while preparing the jelly layer.
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Tip: Ensure the cream cheese is softened to avoid lumps, and fold gently to keep the filling light and fluffy.
Step 3: Prepare the Jelly Layer
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In a small bowl, add 50 mL cold water and sprinkle 2 teaspoons gelatin powder evenly over the surface. Let sit for 5 minutes until the gelatin blooms into a thick gel.
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Microwave the bloomed gelatin for 30 seconds, stirring until it dissolves into a clear liquid.
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Pour the melted gelatin into 250 mL pink cranberry juice and stir well to combine. Set aside to cool slightly.
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Arrange 5–6 sliced large strawberries on top of the chilled cheesecake layer, overlapping slices slightly to hold them in place.
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Pour half of the cranberry juice mixture over the strawberries, covering about half their height. Chill in the fridge for 15 minutes until almost set to prevent the strawberries from floating.
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Pour the remaining juice mixture over the partially set layer and chill for at least 12 hours or overnight until fully set.
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Tip: Pour the jelly slowly to avoid disturbing the strawberries, and ensure the first layer is nearly set before adding the rest.
Step 4: Serve
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Remove the cheesecake from the fridge and slowly release the springform pan’s lock.
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Carefully peel away the parchment paper from the sides.
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Slice with a sharp, warm knife (run under hot water and wipe dry) for clean cuts, and serve chilled.
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Tip: Let the cheesecake sit at room temperature for 5–10 minutes for easier slicing and a creamier texture