Some cakes I make mainly for their flavor, while others are meant to look beautiful on the table as well. This cheesecake definitely belongs to the second group. Three distinct layers, a pale and creamy cheesecake filling, and fruit suspended in jelly make every slice look impressive. Fortunately, it tastes just as good as it looks. The whole dessert is light, fruity, and pleasantly balanced rather than overly sweet.
Although I call it a cheesecake, this is not a traditional baked cheesecake. Only the sponge cake base goes into the oven. The filling, made with vanilla homogenized cheese, whipped cream, and orange jelly, sets in the refrigerator. I finish the cake with another layer, this time combining apples and orange with jelly. As a result, every slice brings together a fluffy sponge, a creamy filling, and a fresh, fruity topping.
I also like the fact that I can prepare this dessert a day in advance. There is really no need to rush this cheesecake. The more time I give each layer to set properly in the refrigerator, the neater the slices will look later. If you enjoy similarly light, layered cakes, have a look at my Venus Cake with Coconut Topping as well.
Three layers, three different flavors
I make the base from a simple sponge cake with the addition of potato starch. I do not want it to be too heavy or overpower the rest of the dessert, so I keep it simple. Its job is to provide a delicate base for the next two layers while remaining soft after chilling.
On top of the cooled sponge, I spread a filling made with vanilla homogenized cheese, whipped cream, and orange jelly. This is the part that most closely resembles a light no-bake cheesecake. It is creamy, yet once chilled it becomes firm enough to support the fruit and jelly layer on top.
The final layer is the fruitiest one. I combine grated apples with pieces of orange and jelly. The apples add freshness and a slight tartness, while the orange brings all the layers together, as its flavor is already present in the cheesecake filling below.
How I make the sponge cake
I start by separating the egg whites from the yolks. I whip the whites with a pinch of salt, and once they form stiff peaks, I gradually add the sugar. I do not add it all at once. I prefer to add it in batches, whisking briefly after each addition until the mixture becomes thick and glossy. Then I add the egg yolks one at a time.
I combine the all-purpose flour with the potato starch and baking powder, sift the mixture into the eggs, and put the mixer aside. From this point on, I gently fold everything together with a spatula, just until the ingredients are incorporated. I want to preserve as much of the air in the whipped eggs as possible.
I transfer the batter to a 24 cm (9½-inch) springform pan lined with baking parchment and bake it for about 25–30 minutes at 170°C (340°F). Once it comes out of the oven, I leave the sponge to cool completely. There is no point rushing the next step because the cheesecake filling needs to go onto a completely cold base.
Creamy vanilla cheesecake filling
I dissolve two packets of orange jelly in about 500 ml (2 cups) of hot water and leave it to cool. I deliberately use less water than I would when preparing the jelly according to the standard package instructions because I want the cheesecake filling to become firm enough to slice neatly once chilled.
I whip the well-chilled cream, then add the vanilla homogenized cheese. Finally, I pour in the cooled jelly. It must not be warm, but I do not wait until it has completely set either. The ideal moment is when the jelly is cold and just beginning to thicken slightly.
I spread the finished filling over the completely cooled sponge, smooth the surface, and place the cake in the refrigerator for about 1–2 hours. I do not add the final layer until the surface of the cheesecake filling is clearly set.
I add the apples straight to the jelly
There is one simple trick I always use for the final layer. Grated apples begin to brown very quickly, so I never prepare them in advance. First, I dissolve the jelly and allow it to cool. Only then do I prepare the fruit.
I peel the apples and grate them using the coarse side of a box grater, then immediately add them to the cooled jelly. This helps prevent them from browning too much. I peel the orange, divide it into small pieces, and add it to the jelly as well. Then I gently stir everything together.
I wait a little longer until the jelly and fruit mixture begins to thicken. Only then do I spread it over the cheesecake layer. If I were to add it too soon, the liquid jelly could run down the sides and partially seep underneath the filling. A few extra minutes of patience really make a difference here.
Apple and Orange Fantasy Cheesecake – Recipe
12
approximately45
minutes25-30
minutesA light chilled cheesecake on a fluffy sponge cake base, with a creamy vanilla cheese and whipped cream filling topped with apples and orange suspended in jelly.
Ingredients
Sponge cake
- 100 g (¾ cup) all-purpose flour
- 50 g (⅓ cup) potato starch
- 6 eggs
- 100 g (½ cup) cane sugar
- 1 teaspoon baking powder
- pinch of salt
Cheesecake filling
- 2 packets orange jelly
- 400 ml (1⅔ cups) well-chilled heavy cream, 30–36% fat
- 400 g (14 oz) vanilla homogenized cheese*
- 500 ml (2 cups) hot water
Apple and orange layer
- 2 packets lemon or orange jelly
- 2–3 apples
- 1 orange
- 500 ml (2 cups) hot water
- a few fresh mint leaves for decoration, optional
*Vanilla homogenized cheese (serek homogenizowany) is a smooth, creamy Polish fresh cheese dessert. If it is unavailable where you live, use a smooth vanilla fromage frais or another thick, creamy fresh cheese with a similar consistency.
Instructions
I separate the egg whites from the yolks. I whip the whites with a pinch of salt, then gradually add the sugar. Once the mixture is stiff and glossy, I add the egg yolks one at a time.
I combine the all-purpose flour, potato starch, and baking powder and sift them into the egg mixture. I gently fold everything together with a spatula.
I transfer the batter to a 24 cm (9½-inch) springform pan lined with baking parchment. I bake it for 25–30 minutes at 170°C (340°F), then leave the sponge cake to cool completely.
I dissolve two packets of orange jelly in 500 ml (2 cups) of hot water and leave it to cool.
I whip the chilled cream, add the vanilla homogenized cheese, and then pour in the cold jelly just as it begins to thicken. I mix briefly until combined.
I spread the filling over the cold sponge cake, smooth the surface, and refrigerate for about 1–2 hours.
I dissolve the remaining two packets of jelly in 500 ml (2 cups) of hot water and leave it to cool.
I peel the apples and grate them coarsely, then immediately add them to the jelly. I peel the orange, cut it into small pieces, and add it to the apples.
Once the fruit and jelly mixture begins to thicken slightly, I spread it over the set cheesecake filling.
- I refrigerate the finished cake for at least several hours, although I prefer to leave it in the refrigerator overnight.
My tip: I never grate the apples in advance. I wait until the jelly has cooled, grate the apples, and immediately add them to it. This helps prevent them from turning brown.
It tastes best the next day
You can prepare this cheesecake in the morning and serve it in the evening, but I definitely prefer making it a day ahead. After a full night in the refrigerator, the cheesecake filling is properly set, the jelly is firm, and the sponge has had time to absorb a little moisture from the filling. The three layers come together beautifully while remaining clearly visible when the cake is sliced.
I use a sharp knife to cut the cheesecake. When I want particularly neat slices, I dip the blade briefly in hot water, wipe it dry, and then make the cut. I repeat this for each serving. It makes a noticeable difference, especially when cutting through the jelly, giving me clean edges rather than a ragged surface.
Orange or lemon jelly?
For the cheesecake filling, I choose orange jelly because it works particularly well with both the vanilla cheese and the fruit on top. There is a little more room for experimentation with the upper layer. Orange jelly gives the whole dessert a milder, more consistently citrusy flavor, while lemon jelly adds a more noticeable tartness that balances the sweet cheesecake filling.
You can also replace the orange with mandarins or add a small amount of finely grated orange zest to the cheesecake filling. I would not go overboard with additional fruit, though. The apple and orange already have their own roles in this dessert, and I would rather not turn the top layer into a random fruit salad suspended in jelly.
How I decorate my Apple and Orange Fantasy Cheesecake
This cheesecake does not need much decoration because the fruit visible beneath the jelly already creates an attractive finish. The simplest option is to add a few fresh mint leaves. For a more festive version, you can also use flowers, provided, of course, that they are safe to eat. I have written more about this in my guide to edible flower petals in home baking and desserts.
I keep the finished cheesecake refrigerated and take it out just before serving. I think it tastes best properly chilled. If I have a few slices left over, I transfer them to an airtight container so that the creamy filling does not absorb other aromas from the refrigerator.
A light dessert for the family table
This is one of those desserts that looks considerably more complicated than it actually is. There are three layers to prepare, and each one needs a little time to set, but none requires a particularly difficult technique. The refrigerator does most of the heavy lifting.
If I am in the mood for another impressive cake but do not want to bake a sponge, I make my Chocolate and Nut Biscuit Cake. When I have fresh or frozen cherries and want something more traditional, I turn to my Cherry Shortcrust Cake with Crumble Topping. They are very different cakes, but all of them work beautifully as homemade treats to serve with coffee.
What I enjoy most about this Apple and Orange Fantasy Cheesecake is the contrast between the delicate sponge, the creamy cheesecake filling, and the fresh fruit layer on top. The apple does not overpower the dessert, the orange brings a bright citrus note, and the jelly keeps everything light and refreshing. That combination is exactly why the name Apple and Orange Fantasy Cheesecake suits it so well.