Sour cherry cheesecake

Saturday, January 5, 2013

Hello my dear readers! I've noticed that I have not posted for a long time a Cheesecake recipe. Therefore, today I present to you a sour cherry cheesecake. Also this recipe requires no baking. You must only have a refrigerator. The recipe is from the book: Dr. Oetker - "Super cheesecake"

I want to apologize for the quality of the images... they are quite dark.

We need:

For the crust:	For the crème:	For the glaze:
200 g lady fingers	350 g sour cherries	250 ml sour cherry juice
125 g melted butter	1 package gelatin	1 package of glaze, clear
	200 g cream cheese	1 tbsp sugar
	400 g whipping cream
	50 g sugar
	2 tbsp lemon juice

How do we proceed:

For the crust crumble the lady fingers.

Put the crumbled ladyfingers in a bowl and mix them with the melted butter.

Cover a spring-form pan with baking paper and press the crumble on the bottom of the pan. Give the form in the refrigerator.

For the filling, drain the cherries on a sieve. Collect the juice and if necessary add water so you have 250 ml of juice. Put the juice aside and spread the cherries on the crust.

Mix cream cheese with 100 ml whipping cream, sugar and lemon juice.

Put the gelatine in cold water (100 ml or according to package instructions) and let it swell for 10 min. Heat it on bain-marie. Caution: Do not boil the gelatine! Mix gelatin with 2-3 tbsp of the cream cheese mixture, then stir in the remaining cream cheese mixture. Add the mixture in the fridge.

When the mixture begins to thicken, beat the remaining cream until stiff and fold into the cream cheese mixture.

Spread the cream on the cherry and put the cake for about 1 hour in the refrigerator.

For the glaze mix the content of a package of glaze with 1 tbsp sugar and 250 ml of sour cherry juice. Bring the mixture to a boil and cook for 1 minute on low heat. Allow the jelly to cool for about 10 minutes, stirring a few times. If the jelly is too tight, it can be re-heated. (see also package instructions)