The first time I tasted cherry cheesecake, I was hooked. It is so good, though I’m not so fond of cherries.
This cake is a success for all occasions and on a cake table it will light up like a red ruby temptation.
The idea for this cake I got from my son`s in-laws, and I’m happy to share it with you
You can make two variations of this cake. Today I make the version with the gello lid, but a little further down in the recipe, I will tell how my son`s in-laws make it.
- 8 oz (225 gr) graham crackers or digestive biscuits
- 4.4 oz (125 gr) melted butter
- 1 teaspoon cinnamon
- 10.5 fl oz (3 dl) heavy cream
- 3.5 oz (100 gr) powdered sugar
- 10.5 fl oz (3 dl) sour cream, light
- 7 oz (200 gr) cream cheese natural
- 1 packet of raspberry jelly
Cherry jelly Lid:
- 1 Ib (450 gr) Cherry compote
- 3 gelantin leaves
- 2 teaspoons fresh lemon juice
If you want you can pour the cherry compote just as it is straight from the package. Pour bags contents over cake just before serving . It’s fantastic
Let get started making this yummines !!
Crush biscuits into crumbs and mix in cinnamon. Melt butter on low heat and pour in with the biscuit crumbs.
I’m using cake pan 10 » ( 24 cm) and it is filled to the brim when the cake is done.
Put buttercrumbs in a spring form lined with baking paper in the bottom and press with a glas until the brumbs are leveled. Do not press too hard because then the crust willl be almost impossible to cut through . … But do not press as gentle as I did today, because I got a werry crubly cake falling apart.
Put the pan in the frige while making the cheese fromage.
Make raspberry jelly by using half the amout of water the package ask for. Stir in the whole package of gello powder and let it cool.
I have chosen the raspberry jelly for this cake, as the cherries have a mild and rounder flavor, and together it becomes so fresh. But of course you choose any jelly you want.
Combine heavy cream and powdered sugar and whip until soft peak cream.
Mash cream cheese slightly with a fork and pour both the cheese and light sour cream into the mixing bowl and whip it to just combined.
Pour in the cooled raspberry jelly. Now the fromage will be quite loose …
… our the fromafe on top of biscuits in the pan and put the pan in the frige to cool.
Do you want to make the cherry jelly lid, just follow the recipe
Heat the cherrry compote in the top of a double boiler, and turn of the heat.
Add 3 gelantin leaves in cold water to soak for 8 minutes.
Squeeze as mush water out of gelantinen as posible and put them in a bowl and melt in the top of a double boiler.
Add 4 or 5 Tbsp compote into the melted gelantinen and mix well before you pour it back into the bowl with the rest of the compote.
Let the cherry compote cool …to room temperature …
… before gently pouring it in to the cake pan on top of the cheese fromage.
Pour carefully so it does`t «dig» a hole into the fromage, or pour onto a spoon that protects the delicat surface.
The red ruby!
Put the cake in the fridge to cool for at least 4 hours or preferably overnight.
I wish all my Norwegian readers a happy national day, May 17!
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