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1
Soak the wine jello gelatin and the cheesecake gelatin separately in 2 tablespoons of water respectively.
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2
Cube the kiwi and strawberries into 5 cm and then either boil or microwave the kiwi with honey before cooling.
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3
If the kiwi is raw, the gelatin may not harden, so heat the kiwi over heat a little.
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4
Put 100 ml of water and 25 g of sugar into a heated saucepan, and remove from heat once the sugar has dissolved.
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5
Dissolve the soaked gelatin for the wine jello in water and sugar, and stir in the wine and Kirsch.
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6
I recommend using clear apple juice or grape juice for children or people with low alcohol tolerance.
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7
Soak the gelatin mould in water, and then put in a little of the gelatin (filling about 1 cm deep) before chilling in the fridge to set.
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8
After that, add the strawberries and kiwi in alternating sections on top of the set gelatin, and then pour in the remaining gelatin.
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9
Chill the wine jello into the fridge until firmly set.
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10
Blend the room temperature cream cheese until it is smooth and creamy, and then mix in sugar.
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11
Then, mix in heavy cream, lemon juice, vanilla essence (or Kirsch).
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12
Take the soaked gelatin for the cheesecake and microwave at 500 W for about 30 seconds to dissolve, and then add and mix it well.
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13
Pour the cheesecake batter over the jello mould, and chill in the fridge until set.
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14
When you take the cheesecake out of the mould, pour hot water into a bowl and soak the mould in it.
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15
After it has soaked, the outside of the cheesecake will thaw a bit and it will come out easily.
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16
Combine the marked cream cheese with honey and yogurt and put the mixture in a piping bag.
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17
Decorate the dish and use the dragees as toppings.
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18
When you slice the dish, the red, green and white layers will look very pretty.
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19
You could make this in pudding cups as well.
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20
I changed the amount of Philadelphia cream cheese from 250 g to 200 g by adjusting the amount of cream cheese () in Step 6, but you can alter the recipe to suit your taste.
