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Cooked cheesecake with fruit and jelly is a quick version of cheesecake that requires no oven. If you have never tried cooked cheesecake before, I highly recommend it! It is light and delicate, with a slightly creamy consistency somewhere between a baked cheesecake and a no-bake cheesecake. And with fruit \u2013 from now on, it is my favourite cooked cheesecake.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the base:<\/span><\/p>\n

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• a dozen or so cocoa-flavoured petit beurre-style biscuits<\/li>\n<\/ul>\n

  Line the bottom of a 23 cm springform tin with baking paper, covering the base only. Arrange the biscuits on the bottom of the tin, one next to another, trimming them to fit the tin if necessary.<\/p>\n

  Ingredients for the cheesecake mixture:<\/span><\/p>\n

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  • 750 g semi-fat or full-fat curd cheese, ground three times<\/li>\n
  • 100 g butter, at room temperature<\/li>\n
  • 200 g caster sugar<\/li>\n
  • 16 g vanillin sugar<\/li>\n
  • 3 large eggs, whites and yolks separated<\/li>\n
  • 30 g potato starch<\/li>\n
  • 60 ml milk<\/li>\n<\/ul>\n

    All the ingredients should be at room temperature.<\/p>\n

    Place the butter and both types of sugar in the bowl of a stand mixer and beat until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the ground curd cheese in batches, beating after each addition. In a separate bowl, whisk the egg whites until stiff. Add them to the cheesecake mixture and gently fold together.<\/p>\n

    Transfer the cheesecake mixture to a large, heavy-based saucepan and, stirring continuously, bring to the boil (note: the mixture can easily catch and burn). Mix the potato starch with the milk and pour it into the boiling cheesecake mixture. Stir and bring to the boil again.<\/p>\n

    Pour the prepared cheesecake mixture over the biscuits in the tin. Smooth the surface and leave to cool.<\/p>\n

    Additionally:<\/span><\/p>\n

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    • 250 g raspberries<\/li>\n
    • 200 g blueberries<\/li>\n
    • 1 packet of forest fruit jelly (for 500 ml water)<\/li>\n<\/ul>\n

      Dissolve the forest fruit jelly in 450 ml hot water (rather than the amount of water recommended on the packet). Leave to cool, then place in the fridge until slightly thickened, although it should remain liquid.<\/p>\n

      Arrange the fruit over the cooled cheesecake. Pour the thickening jelly over the top. Chill the cooked cheesecake with fruit and jelly in the fridge for several hours.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      Cooked cheesecake with fruit and jelly is a quick version of cheesecake that requires no oven. On the blog, you can find my previous recipe for cooked cheesecake, which was practically asking for a version with fruit. If you have never tried cooked <\/p>\n","protected":false},"author":1,"featured_media":17707,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[81,56,14,54],"tags":[110,121,155,109],"duration":[],"tag_group":[],"class_list":["post-17706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter","category-fruit-cheesecakes","category-no-bake-cakes","category-no-bake-cheesecakes","tag-blueberry","tag-curd-cheese","tag-jelly-en","tag-raspberry"],"acf":[],"yoast_head":"\n