Dragonfruit Jelly Cake

Have you ever wanted a cake that looked just as good as it tasted? Well, look no further than this Dragonfruit Jelly Cake! With fresh fruits encased in a layer of translucent jelly on top of a tart cheesecake and graham cracker base, this amazing dessert will satisfy both the eyes and the palate!

Dragonfruit Jelly Cake

Difficulty: Medium • 8 Servings • Total Time: 1 Hour

Ingredients:

For the Cheesecake and Balls

• 80 g graham cookies
• 10 g sugar
• 40 g unsalted butter
• 250g Cream cheese (room temperature)
• 65 g unsweetened yogurt
• 50 g sugar
• 10 g of lemon juice
• 10 g powdered gelatin
• 50 g water
• 250 g heavy cream (60% whipped) 
• 3 Dragon Fruit
• 3 Red Dragon Fruit
• Melon Baller
• Cheesecake Pan
• Acetate Sheet
• Round Ice Molds

For the Transparent Jelly

• 1/4 cup powdered gelatin
• 160 g water
• 320 g hot water
• 20g Lemon juice
• 105 g sugar

Directions:

1. Measure and cut your acetate sheet to fit perfectly inside the cheesecake pan. Tape it to ensure easy handling and then remove it and keep it aside.
2. In a large bowl, crush your graham crackers finely. Mix it together with your sugar. Then melt your 40g unsalted butter and mix it into your graham cracker mixture evenly. Pour it out into your cheesecake pan and pan down firmly to get a consistent base. 
3. Slice your dragon fruit in half. Using your melon baller, scoop out several balls and store them in the fridge. Take your left-over red dragon fruit and keep it aside!
4. In a separate large bowl, using a spatula to soften it add your granulated sugar and mix together well, making sure you see no more chunks of sugar. Once smooth add your vanilla extract and lemon juice and unsweetened yogurt.
5. Bloom your 10 grams of gelatin in the 50 grams of water. Then microwave it in small bursts to dissolve it into a liquid form. Take a scoop of your cheesecake mixture and whisk it into your gelatin. Then add that back to the full cheesecake mixture and whisk together well.
6. Add in your 60% whipped cream half of it at a time and whisk together.
7. Pour ¼ of your mixture into an iced-circle mold, ensuring that they are full! Store in the freezer.
8. Pour ¼ of your mixture into another bowl. Strain the left-overs of your red dragon fruit into it, you’ll only need a little bit, and mix together to form a gorgeous pink cheesecake mixture. Pour this into an iced-circle mold and store in the freezer.
9. Place your acetate cylinder over your graham cracker base but inside the cheesecake pan, ensuring that it is snuggly on top of it. Pour the remaining half of your cheesecake mixture inside the acetate and let it settle evenly before letting it set in the fridge.
10. Bloom your ¼ cup of gelatin in your 160 grams of water (+-15 minutes). Then pour your 320 grams of hot water over it and stir until completely dissolved. Add your 20 grams of Lemon Juice and 105 grams of sugar until dissolved. Keep aside and let it cool at room temperature.
11. Unmold your cheesecake balls.
12. Remove your cheesecake, keeping the acetate sheet still on.
13. Place a few balls decoratively on top of the cheesecake (be sparse, you’re going to want to show this off!)
14. Pour some of your Transparent Jelly onto your cheesecake, until the jelly comes up to halfway up your balls. Place immediately into the fridge for NO MORE THAN 3 MINUTES!
15. Remove it and you should be able to place a ball on top of the jelly, suspending it above the cheesecake. Repeat this until you are out of your Transparent Jelly mixture.
16. Chill in the fridge for 15 minutes.
17. Remove the cheesecake pan and the acetate sheet carefully, using a pair of scissors if you need to. 
18. Enjoy your amazing suspended Dragonfruit Jelly Cake!