Ingredients
Method
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan and chill for 30 minutes.
- Bloom the unflavored gelatin by sprinkling it over ¼ cup cold water in a small bowl. Let it sit for 5 minutes, then dissolve in the microwave or over simmering water.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk and mix well.
- Whip the heavy cream in a separate bowl until stiff peaks form. Fold into the cream cheese mixture gently.
- Add the dissolved gelatin to the cream cheese mixture and combine well. Pour over the chilled crust and smooth the top. Chill for 1-2 hours until firm.
- Prepare the first gelatin layer by dissolving one packet of fruit gelatin in 1 cup of boiling water, then adding 1 cup of cold water. Cool to room temperature.
- Pour the first gelatin layer over the cheesecake and chill for 30-45 minutes until it sets.
- Repeat the process with the remaining gelatin flavors, allowing each to set slightly before adding the next.
- Once all layers are added, chill the cheesecake for 4-6 hours or overnight.
- Run a knife around the edge of the pan to unmold, and garnish with fresh berries and mint leaves before serving.
Notes
Use room temperature cream cheese for a smooth filling. Ensure all gelatin layers cool to room temperature before pouring.