Esquisito Cheesecake with Blackberries, covered with a jelly of red fruits.
Learn more about Karla Moreno
Ingredients12 portions
Preparation
For the base, grind the biscuits until they are powder add the melted butter, mix perfectly and empty in a mold desmoldable 24cm. Refrigerate
Dilute the grenetine in 1/2 cup of water. Perfectly disinfect the blackberries or rashers and reserve.
For the stuffing, beat the cream cheese until it is creamy and without lumps, add the acidified cream, sugar, juice and lemon streak. Add the previously liquefied gelatin, that is, once it has settled and it was made as a sponge, we should put it in the microwave for 10 seconds, until it is completely liquid.
Apart mount the cream to beat to form peaks. Once obtained, add it to the cheese mixture with grenetina.
Pour 1/2 of the mixture into the cookie base, place the blackberries or raspberries on top (apart from some to decorate), cover with the rest of the mixture. Refrigerate until almost firm to the touch.
Prepare the gelatin of red fruits but instead of 4 cups of water only use 3, let cool and refrigerate. When the gelatin is half curd, empty it on the base of cheese that should already be firm to the touch, this to avoid mixing, only one layer should remain on top. Garnish with the blackberries or raspberries that I separate and refrigerate again.
Unmold a little before serving time.
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