Ingredients:

  • For the crust: 1 1/2 cups graham cracker crumbs (150 g)
  • For the crust: 6 tablespoons unsalted butter, melted (85 g)
  • For the crust: 2 tablespoons granulated sugar (25 g)
  • For the crust: Pinch of salt
  • White cheesecake layer: 16 oz (450 g) full-fat cream cheese, room temperature
  • White cheesecake layer: 1 cup powdered sugar (120 g), sifted
  • White cheesecake layer: 1 teaspoon pure vanilla extract (5 ml)
  • White cheesecake layer: 2 tablespoons lemon juice (30 ml)
  • White cheesecake layer: 1 tablespoon unflavored powdered gelatin (≈9 g)
  • White cheesecake layer: 3 tablespoons cold water (45 ml) to bloom gelatin
  • White cheesecake layer: 1 cup heavy cream (240 ml), cold — whipped to soft peaks
  • Red strawberry layer: 12 oz (340 g) fresh or frozen strawberries, hulled
  • Red strawberry layer: 1/3 cup granulated sugar (67 g), adjust to taste
  • Red strawberry layer: 1 tablespoon lemon juice (15 ml)
  • Red strawberry layer: 1 tablespoon unflavored powdered gelatin (≈9 g)
  • Red strawberry layer: 3 tablespoons cold water (45 ml) to bloom gelatin
  • Blue blueberry layer: 12 oz (340 g) fresh or frozen blueberries
  • Blue blueberry layer: 1/3 cup granulated sugar (67 g)
  • Blue blueberry layer: 1 tablespoon lemon juice (15 ml)
  • Blue blueberry layer: 1 tablespoon unflavored powdered gelatin (≈9 g)
  • Blue blueberry layer: 3 tablespoons cold water (45 ml) to bloom gelatin
  • Blue blueberry layer: Optional: a drop or two of blue food coloring for a more vivid blue (if desired)
  • Garnish (optional): 1 cup heavy cream (240 ml) whipped with 2 tbsp powdered sugar (15 g) and 1/2 tsp vanilla (for rosettes)
  • Garnish (optional): Fresh berries (strawberries, blueberries)
  • Garnish (optional): Mint leaves

Instructions:

  1. Prepare crust: Combine graham cracker crumbs, granulated sugar and melted butter until evenly moistened. Press firmly into the base of a 9-inch (23 cm) springform pan (and slightly up the sides if desired). Chill in the refrigerator 10–15 minutes while preparing other components.
  2. Make the white cheesecake layer: Bloom 1 tablespoon gelatin in 3 tablespoons cold water; let sit 5 minutes. Gently warm the bloomed gelatin until dissolved (do not boil) and set aside to cool slightly.
  3. Beat cream cheese, powdered sugar, vanilla extract and lemon juice until smooth. With the mixer on low, drizzle in the warm dissolved gelatin until incorporated. Whip 1 cup cold heavy cream to soft peaks and fold gently into the cream cheese mixture until even and light.
  4. Spread the cheesecake layer evenly over the chilled crust and smooth the top. Chill until set-ish, about 30–60 minutes, until cool and slightly firm to the touch.
  5. Make the red strawberry layer: Purée strawberries with sugar and lemon juice in a blender or food processor; taste and adjust sugar. Bloom 1 tablespoon gelatin in 3 tablespoons cold water and warm until dissolved. Temper a few tablespoons of the warm gelatin into a small amount of the purée, then whisk that back into the remaining purée until uniform. Let the mixture cool to room temperature but remain liquid.
  6. Gently pour the cooled strawberry purée over the chilled cheesecake layer. Return to the refrigerator and chill until fully set, about 60–90 minutes. Visual cue: layer should be firm and not wet on the surface.
  7. Make the blue blueberry layer: Purée blueberries with sugar and lemon juice; strain through a fine mesh sieve if desired to remove skins. Bloom and dissolve 1 tablespoon gelatin in 3 tablespoons cold water. Temper gelatin into a small amount of warm purée, then whisk into the remainder. Cool to room temperature and add a drop or two of blue food coloring if desired for a more vivid color.
  8. Carefully pour the cooled blueberry purée over the set strawberry layer. Smooth the top and chill for 2–4 hours or overnight until fully firm.
  9. Finish and garnish: Once fully set, release the springform pan or scoop from a trifle bowl. Pipe whipped cream rosettes or spoon dollops on top, and garnish with fresh berries and mint leaves. For clean slices, dip a knife in hot water and dry between cuts.
  10. Key doneness cues and tips: Cheesecake layer should hold shape and be slightly springy. Gelled fruit layers should be matte and firm; if still wobbly, chill longer. Always temper hot gelatin into a small portion of the puree or dairy before combining to avoid lumps or melting the layer beneath.