Cheesecakes
For the chocolate sponge:
For the vanilla cheesecake filling:
For the topping:
A light and creamy vanilla cheesecake with a soft chocolate sponge base, topped with a refreshing layer of gooseberry jelly and fresh fruit. Made with Gellwe No-Bake Cheesecake Mix and smooth vanilla fromage frais, this delicious dessert combines rich chocolate flavour with delicate vanilla sweetness and a fruity finish. Perfect for family gatherings, summer celebrations or an indulgent afternoon treat.
Prepare the sponge. Sift the flour together with the cocoa powder and baking powder. Separate the egg whites from the yolks and whisk the whites with the sugar until stiff peaks form. Reduce the mixer speed and add the egg yolks one at a time. Finally, add the flour mixture and gently mix until combined.
Line the base of a 24 cm round springform tin with baking parchment. Transfer the batter to the prepared tin and place in a preheated oven. Bake at 180°C for approximately 20 minutes. Leave to cool.
Prepare the cheesecake filling. Pour the chilled milk into a tall mixing bowl and add the contents of the Gellwe No-Bake Cheesecake Mix packet. Beat with an electric mixer on its highest speed for 2–3 minutes. Then add the vanilla fromage frais and continue mixing for another 2 minutes. Spread the prepared filling over the cooled sponge base and refrigerate for 1 hour.
Dissolve the gooseberry jelly in hot water. Once it begins to set, pour it over the cheesecake and return to the refrigerator. Decorate with fresh fruit.
