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Cheesecake with jelly

0
3389
Kitchen European
Calorie content 256.6 kcal
Portions 6 port.
Cooking time 150 minutes
Proteins * 21.2 g
Fats * 10.9 g
Carbohydrates* 28.1 gr.
* per 100 gr. product
Cheesecake with jelly
Content

This cheesecake does not require baking. We use cottage cheese and cherries for the filling. For a delicate pie, you can use both fresh and frozen berries.

Ingredients

Cooking process

step 1 out of 15
Rinse the berries, remove the seeds, if any, if the berries are frozen, defrost them in advance and drain the liquid. Place the berries in a deep saucepan, add ½ sugar and water. Put on low heat and heat, stirring for 5-7 minutes.
step 2 out of 15
Grind the cookies into small crumbs.
step 3 out of 15
Add softened butter and cinnamon to the sand mass.
step 4 out of 15
Mix the base dough well until smooth.
step 5 out of 15
In a split form, line the bottom with parchment and grease all walls with butter. Place the dough on the bottom.
step 6 out of 15
Distribute the mass by compacting in an even layer. To prevent the dough from sticking to your hands, moisten them with water.
step 7 out of 15
Pour the gelatin into a small bowl and add cold water. Stir and leave in room for 20 minutes.
step 8 out of 15
Place the gelatin in a water bath without boiling.
step 9 out of 15
Place the curd in a bowl and pour in the cream. Whisk and mix the mixture.
step 10 out of 15
Add the rest of the sugar in portions and beat each time until the mixture becomes creamy.
step 11 out of 15
Separately grind the berries with syrup into a homogeneous mass.
step 12 out of 15
Add half of the gelatin to the curd, half to the cherry syrup and stir without combining.
step 13 out of 15
Place the curd mass on the cookie sheet and smooth.
step 14 out of 15
Pour the cherry filling on top. Gently stain the surface by mixing the two coats. Put the cake in the refrigerator for 3 hours to set.
step 15 out of 15
To make it easier to get the cake - dip the dish wrapped in a bag in hot water for a couple of seconds.

Bon Appetit!

 

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