Cheesecake with berry jelly


Cheesecake with berry jelly
Cooking time :

more than 3 hours
Ingredients for 22 cm molds:

For the basics:

300 g cookies
100 g butter
For filling:

500 g mascarpone
3 pcs. egg
250 g sour cream
80 g sugar
20 g vanilla sugar
For the top layer:

1 pack of cherry jelly
50 g white chocolate
2 tbsp heavy cream
15 g almond petals
Cooking method:

Mix mascarpone with sugar, vanilla sugar and sour cream (do not beat). Add slightly beaten eggs and mix thoroughly.
Grind the cookies in a blender. Melt the butter, add to the liver and stir. We distribute cookies in a baking dish, form sides and send them preheated to 170 ºС
Then cool the base completely and put the filling in it. We level it and send it to an oven preheated to 160 ºС for 60-70 minutes. The cheesecake should be firm around the edges, but wiggle in the middle when shaken. Leave the finished cheesecake to cool in the oven with the door ajar for 20 minutes. Then we take it out of the oven and cool it completely.
We prepare the jelly according to the instructions, only use a little less water (instead of 400 ml, take 300 ml).
Allow the jelly to cool, grab a little and carefully pour it onto the cheesecake, send it to the refrigerator until it solidifies.
Break the chocolate into pieces, put it in a saucepan with cream and melt over low heat until smooth, cool. Cover the edges of the cheesecake with chocolate and sprinkle with almond petals.
Tip: you can add a handful of fresh berries to the jelly layer.

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