Authentic home cooking from Taiwan, with US measurements. 
No-Bake! Dreamy Layered Purple Kyoho Grape Cheesecake
After being inspired by a post from a fellow netizen, I couldn't resist the urge to experience grape picking myself. So, in May, I made a special trip to the grape hometown of Xihu, Changhua, to pick grapes. The 'Shanmei Vineyard' I visited is a greenhouse vineyard, where the owner carefully tends to the grapes, each one grown with milk. Initially, we planned to pick just 2-3 bunches since there aren't many people at home, but after tasting the freshly picked grapes, we changed our minds! We ended up picking over 10 bunches, filling up two boxes before calling it a day. The Kyoho milk grapes are juicy and delicious, and you can even eat the skin—truly amazing! Since we picked so many grapes, I started making grape cakes as soon as I got home. This time, I made a layered grape cheesecake with one purple layer, one white layer, and a top layer of clear jelly filled with fresh grapes. It's incredibly refreshing to enjoy chilled in the summer. Sharing this recipe with everyone—feel free to try it out! ❤️ For more recipes, visit: https://missyuan.cooking/grape-cheesecake/
No-Bake! Dreamy Layered Purple Kyoho Grape Cheesecake
After being inspired by a post from a fellow netizen, I couldn't resist the urge to experience grape picking myself. So, in May, I made a special trip to the grape hometown of Xihu, Changhua, to pick grapes. The 'Shanmei Vineyard' I visited is a greenhouse vineyard, where the owner carefully tends to the grapes, each one grown with milk. Initially, we planned to pick just 2-3 bunches since there aren't many people at home, but after tasting the freshly picked grapes, we changed our minds! We ended up picking over 10 bunches, filling up two boxes before calling it a day. The Kyoho milk grapes are juicy and delicious, and you can even eat the skin—truly amazing! Since we picked so many grapes, I started making grape cakes as soon as I got home. This time, I made a layered grape cheesecake with one purple layer, one white layer, and a top layer of clear jelly filled with fresh grapes. It's incredibly refreshing to enjoy chilled in the summer. Sharing this recipe with everyone—feel free to try it out! ❤️ For more recipes, visit: https://missyuan.cooking/grape-cheesecake/
Open in Cookpad AppSteps
- 1
1. Place the cookies in a ziplock bag and crush them with a rolling pin until fine.
2. Melt the unsalted butter in the microwave until liquid, then mix with the cookie crumbs. Press the mixture firmly into a mold.
3. Refrigerate for 30 minutes.* You can place a round piece of parchment paper at the bottom of the mold for easier removal.
- 2
1. Whip the heavy cream in a mixing bowl until soft peaks form (the cream should be slightly runny with visible lines). Chill until needed.
* The more you whip the cream, the fluffier the cheesecake will be. If not whipped, the texture will be denser and shorter.
* Kyoho grapes are quite sweet, so additional sugar is not recommended. - 3
1. Cut the gelatin sheets into 4 pieces and soak in cold water.
2. After soaking for about 5-8 minutes, squeeze out excess water and set aside.* Gelatin dissolves in heat, so do not use room temperature or hot water for soaking, or it will dissolve away.
- 4
Place the cream cheese and sugar in a bowl, then place the bowl in a larger bowl of hot water. Stir to soften, then beat until smooth.
* You can also beat without a water bath, but it will take longer for the cheese to become smooth.
- 5
Add yogurt and lemon juice, and mix well.
- 6
Add the drained gelatin sheets and mix well.
* If the gelatin doesn't dissolve easily, take a small spoonful of the cheese mixture, heat it over hot water to dissolve the gelatin, then mix it back into the larger cheese mixture.
- 7
Gently fold in the whipped cream until combined. The white cheese mixture is now ready.
- 8
Divide the cheese mixture in half. Mix grape juice into one half, then pour into the mold, gently shaking to level. Refrigerate for 1-2 hours until set.
- 9
Once the purple cheese layer is set, pour in the white cheese mixture, gently shaking to level. Refrigerate for 1-2 hours until set.
* Let the second white cheese mixture sit at room temperature before using.
- 10
1. Wash and dry the grapes, then cut off the top third to make them look rounder.
2. Mix warm water, sugar, lemon juice, and drained gelatin sheets until combined. - 11
Place the cut grapes and mint leaves into the cheese mold.
- 12
Pour in half of the jelly mixture, covering the grapes halfway. Refrigerate for 1-2 hours until set.
* Pour the jelly mixture in two stages. Cover the grapes halfway the first time, then pour the second layer after it sets, or the grapes will float.
- 13
Pour in the remaining jelly mixture and refrigerate for 4 hours before unmolding.
* When using a 6-inch springform pan, gently unmold. If the jelly layer isn't firm enough, the edges might break, so be careful!
- 14
This grape cheesecake features a white and purple combination, with a top layer of clear jelly arranged with grapes, creating a three-layered dessert that's sweet and refreshing.
The large Kyoho grapes are incredibly satisfying, and both family and friends love it. I've decided to go grape picking again next season to make different grape desserts. Stay tuned!
P.S. Kyoho grapes have seeds, so if you don't want seeds in your cake, it's recommended to remove them before use.
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