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Christmas Cheesecake

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Thanks to its colors, textures and flavors, this cheesecake recipe is all you need for a Christmas dessert. In addition, it is super simple to make, it is a dessert that is made without an oven, and since its presentation is very original and colorful, it is an excellent option to show off at your Christmas dinner.
Learn more about Brenda Villagomez

Ingredients

12 portions
  • 2 cups cookie, for the base
  • 3/4 cups butter, melted to the base
  • 1/2 cups coconut, ground base
  • 2 cups cream cheese, for the cheesecake
  • 3/4 cups powdered sugar, for the cheesecake
  • 1 tablespoon vanilla essence, for the cheesecake
  • 1/2 cups whipping cream, for the cheesecake
  • 2 envelopes gelatin, hydrated and melted, for cheesecake
  • 1 cup Water, hot for lemon jelly
  • 1 on Lemon Jelly
  • 1 cup cream cheese, for lemon jelly
  • 1 cup condensed milk, for lemon jelly
  • 1 cup evaporated milk, for lemon jelly
  • 2 envelopes gelatin, hydrated and melted, for lemon jelly
  • 1 cup strawberry, for strawberry jelly
  • 1 cup cherries in syrup, for strawberry jelly
  • 2 envelopes gelatin, hydrated and melted for strawberry jelly
  • enough lemon, sliced
  • enough edible sugar pearls, to decorate

Preparation

For the base, place the cookies in a resealable bag and crush with the help of a roller, until you have a semi fine powder. Reservation.
In a bowl, mix the biscuit powder with the coconut and butter until completely integrated. Place in a mold of 20 cm in diameter and with the help of a spoon, press until it compacts and forms the base. Reservation.
For the cheesecake, beat the cream cheese, the glass sugar, the vanilla essence and the whipping cream, once everything is integrated, add the grenetina as a thread.
Pour into the mold to fill 1/3 of its capacity, refrigerate until set and reserve.
For the lemon jelly, mix the lemon jelly in the hot water, reserve.
Blend the cream cheese, the condensed milk, the evaporated milk, add the lemon jelly and pour the grenetina in the form of thread.
Pour a thin layer of lemon jelly on the cheesecake into the mold, refrigerate until set, pour another layer of cheesecake, reaching ¾ parts of the mold capacity and refrigerate until set.
For strawberry jelly, blend the strawberries, cherries and pour the grenetina in the form of thread.
Pour over cheesecake and refrigerate until set.
Unmold and decorate with lemon slices and sugar pearls.

PRESENTATION

On a plate, decorated with lemon and sugar pearls.

TIPS

If the cheesecake curds very quickly, put it in the microwave for 30 seconds.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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