Cathedral Window Cheesecake

The Cathedral Window Cheesecake combines the flavour of the classic creamy no-bake cheesecake with rainbow coloured jelly to make a show stopper. It is delicious and incredibly so easy to make. In the Philippines, no gathering is complete without the multi coloured Cathedral Window (sometimes called Broken Glass) Jelly, so called because the pretty colours resembles the stained glass in Cathedral Windows. The Cathedral Window Cheesecake is it’s cousin. Just as spectacular and just as delicious.

What you need to make Cathedral Window Cheesecake

• From the Pantry – Condensed Milk, Plain Biscuits ( any like Marie, Graham Crackers, Biscoff), Jelly Crystals ( different flavours/colours) , Plain Gelatine powder.
  
• From the Fridge- Butter, Cream Cheese, softened to room temperature
• You also need a 25cm Springform Pan. I used a round pan with detachable sides for ease of in moulding. Having said that, I’ve also made this in a silicone pan, and it came out easily.

Easy does it…

• Ideally, you start the day before so that the jelly can set properly. Prepare the jellies, per the instructions in the packet. I used 4 different flavours, blueberry,kiwi,raspberry and mango, but you can use any flavour you want. When the jellies are set, cut up into cubes. I like to cut them in different sizes to mimic the stained glass effect.
• Make the base by mixing the biscuit crumbs and melted butter. Press the mixture firmly into the base of the springform pan. Use the bottom of a glass or cup to smooth it out. Set aside in the fridge while preparing the filling.
• Make the filling by beating the softened cream cheese and condensed milk together until smooth. Bloom the plain gelatine powder in 1/2 cup of boiling water. Stir until smooth and set aside to cool slightly. Add gelatine to the cream cheese mixture.
• Add the coloured jelly cubes to the cream cheese mixture and use a spatula to combine gently. Remove the prepared biscuit base from the fridge. Pour the cream cheese mixture into the biscuit base. Level the top using the back of a spoon or an offset spatula. Cover tightly with plastic wrap, and set in the fridge for at least 6 hours, preferably overnight.

Cathedral Window Cheesecake

Recipe by acmowlai

0.0 from 0 votes

Course: DessertCuisine: Global, FilipinoDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

0

minutes

Rainbow Jelly in Creamy Cheesecake

Ingredients

• 4 x 80g Jelly Crystals (different flavours/colours)

• 250g packet Plain Biscuits (Marie or Graham Crackers)

• 125g Butter, melted

• 500g Cream Cheese, softened to room temperature

• 4 teaspoon Gelatine Powder

• 3/4 cup Condensed Milk

Directions

• Prepare the jelly per packet directions, and set each flavour in separate containers. Set side in the fridge to firm up, about 4 hours, ideally over night. When set, cut the jellies into cubes. I like to cut them up to different sizes from 2cm to smaller ones for that “broken stained glass” effect.
• For the biscuit base, process the biscuits into crumbs, the texture of coarse sand. Combine the biscuit crumbs and melted butter together. Pour into the base of a 25cm (10 inches) springform pan. Use the bottom of a glass or cup to pack the base tightly and to smooth it out. Set aside in the fridge to set.
• Sprinkle the gelatine powder in 1/2 cup of boiling water. Set aside for 1 minute, then stir with a fork or small whisk until the gelatine powder is completely dissolved. Set aside to cool.
• In a mixing bowl, combine softened cream cheese and condensed milk together and mix on medium speed until smooth, about 2 minutes. Add the dissolved gelatine from step 3, then mix again for about 1 minute. Add the jelly cubes from step 1, and use a spatula to mix them in to the cream cheese mixture gently. Remove the biscuit base from the fridge and pour the cream cheese mix into the biscuit base. Level the top with the back of a spoon or offset spatula. Cover tightly with plastic wrap and set in the fridge for 6 hours or until set, preferably overnight.
• To serve, run a sharp knife along the rim of the springform pan to loosen the edges of the cheesecake. Remove the sides of the pan, and transfer the cheesecake to a serving plate. Use a sharp knife to cut neat slices.

Notes

• Can be made 3 days ahead. Store covered in the fridge for about 1 week.