Hanami Baking - No-Bake Charlotte Cheesecake Recipe (18cm Round Cake Mold)

Cut off about 1cm from each ladyfingers and arrange them on the side of the mold. Do the same for the bottom, filling the gaps with small pieces of ladyfingers.

Slice the bananas thinly, mix them with blueberry jam, and spread the mixture at the bottom of the mold.

Place the softened cream cheese in a mixing bowl and stir carefully with a spatula until the mixture is very smooth and free of lumps.

Add granulated sugar and continue stirring until well mixed.

Add plain yogurt and lemon juice in sequence, mixing well with a whisk after each addition.

Mix the softened gelatin sheets with water and heat over a double boiler or in a microwave on low heat until the gelatin sheets are completely melted into a liquid. Slowly add the liquid to the cream cheese mixture and continue to mix well.

In a separate mixing bowl, add heavy cream and whip until it reaches soft peaks (when you lift the whisk, the cream should fall slowly in thick strands).

Add 1/3 of the buttercream frosting to the cream cheese mixture and mix well with a whisk.

Continue adding the remaining buttercream frosting, and use a spatula to scoop from the bottom of the bowl and fold it in vigorously until well combined.

Pour into the mold, gently smooth the surface with a spatula, and refrigerate the mold for at least 3 hours until it is completely set before unmolding.

Arrange banana slices, blueberries, cherries, and other fruits to your liking on the cake surface, then add mint leaves, powdered sugar, and other decorations. You can also tie a ribbon around the outside of the cake for decoration.

The finished product looks beautiful!

It looks just as beautiful after being sliced!