Fried egg no bake cheesecake

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Today I want to share a dessert that is renowned not only for its delicious flavour but also intriguing look. We'll prepare a "fried egg" cheesecake: a light and delicate cheesecake with apricots.

 

Cake comes out incredibly light and smooth. Lightly vanilla cheese layer is pleasantly sweet and fluffy, while apricots bring both flavour and fresh notes to the cake. A very simple dessert that will make any gathering better.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

  • 24 g powdered gelatine
  • 200 ml hot water
  • 1 packet transparent jelly (I'm using strawberry-vanilla flavour)
  • 500 ml hot water
  • 15 - 20 sponge cakes (~75 g)
  • 400 ml whipping cream (36%)
  • 150 g (~1 and 1/4 cup) icing sugar
  • 1 tsp vanilla paste
  • 1 kg low salt creamy cheese (such as drained ricotta or ground curd cheese)
  • 15 apricot halves from a can (~300 g, drained)

Method

  1. Pour 200 ml hot water into a jug containing 24 g powdered gelatine. Stir the contents of the jug until gelatine dissolves. Set the solution aside until cool.
  2. Prepare one transparent jelly according to package instructions. I'm dissolving one packet strawberry-vanilla jelly in 500 ml of hot water. Set jelly aside until it starts thickening up. Meanwhile, move on to the next step.
  3. Arrange a layer of sponge cakes in the bottom of a rectangular baking tin, 18 x 28 cm. The exact amount of sponge cakes will depend on their size - I'm using 75 g in total. The bottom of my baking tin is lined with baking paper, and the sides - with foil. Try to fill the empty space between the sponge cakes with smaller bits or use cakes that will cover the bottom better.
  4. Pour 400 ml cold whipping cream (36%) into a large bowl. Add 150 g icing sugar and 1 generous teaspoon vanilla paste. Beat the contents of the bowl with an electric mixer until cream thickens up and the mixer beaters start leaving visible marks. Don't whip cream until stiff.
  5. Once you get desired texture add 1 kg low salt creamy cheese to cream. Add cheese 1 tbsp at a time, combining the contents of the bowl completely before adding the next batch. Continue mixing at a low speed while you're adding cheese not to whip cream further. Once you add all of cheese the mixture will become visibly thicker, but still quite fluffy and smooth.
  6. Temper gelatine: add 1 tbsp of cheese mixture to cool gelatine solution and stir until smooth. Trickle tempered gelatine into cheese mixture, mixing the contents of the bowl constantly at a medium-low speed. This way gelatine should combine with cheese without a problem.
  7. Pour cheese mixture onto sponge cake layer immediately. Be careful to prevent cakes from shifting underneath. Even out the top of the cake with a silicone spatula.
  8. Cheese layer will likely start setting almost immediately; if your cheesecake is too fluid at this point, you can put it into a fridge for 5 minutes. Arrange a layer of apricot halves on top of thickening cheese layer. Put the cheesecake into a fridge then to set.
  9. After 1-2 hours take cheesecake out of the fridge and pour thickening transparent jelly on top. Return the cake to the fridge until jelly sets completely; I'm leaving my cake in the fridge overnight.
  10. Enjoy!

Approximate nutritional value

100 g

  • 170 kcal
  • Carbs: 17 g 
  • Fat: 10 g
  • Protein: 5 g
  • Fibre: 0 g

1 slice (recipe makes 15 slices)

  • 260 kcal
  • Carbs: 26 g 
  • Fat: 15 g
  • Protein: 7 g
  • Fibre: 0 g

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