Cheesecake with Jelly Topping
Ingredients for cheesecake with jelly topping
| Ingredient | Quantity | How |
|---|---|---|
| Biscuit cookies | 250 g | crushed |
| Sugar | 1 tbsp | |
| Cinnamon (optional) | 0,5 tsp | |
| Butter | 100 g | melted |
| Gelatin jelly powder (for filling) | 1 pack (ca. 85 g) | lemon flavor |
| Water (for jelly in filling) | 2.5 dl | boiled |
| Sour cream (35%) | 3 dl | |
| Cream cheese | 200 g | |
| Icing sugar | 100 g | sifted |
| Vanilla sugar | 1 tsp | |
| Heavy cream | 3 dl | whipped to soft peaks |
| Gelatin jelly powder (for jelly top) | 1 pack (ca. 85 g) | desired flavor (e.g. strawberry, raspberry) |
| Water (for jelly top) | 2,5 dl | boiled |
| Fresh berries | to decorate | e.g. blackberries, raspberries, blueberries, red currants |
Method for cheesecake with jelly topping
Step 1
Crush 250 g biscuit cookies, 1 tbsp sugar, and 0,5 tsp cinnamon (if using) in a food processor or using a rolling pin.
Step 2
Stir in 100 g melted butter to form the crust mixture.
Step 3
Press mixture into a 24 cm springform pan lined with baking paper. Chill while preparing filling.
Step 4
Dissolve 1 pack (85 g) lemon gelatin jelly powder in 2.5 dl boiling water. Set aside to cool to room temperature.
Step 5
Mix 3 dl sour cream and 200 g cream cheese in a large bowl. Sift in 100 g icing sugar and 1 tsp vanilla sugar; stir smooth.
Step 6
Whip 3 dl heavy cream to soft peaks. Gently fold into cheese mixture with a spatula.
Step 7
Check that the jelly is room temperature. Stir a little of the cheese mixture into the jelly, then pour the jelly in a thin stream into the cheese mixture while stirring.
Step 8
Pour filling onto chilled crust. Cover and refrigerate at least 4 hours.
Step 9
Dissolve 1 pack (85 g) flavored gelatin jelly powder in 2,5 dl boiling water. Stir until dissolved and cool until just pourable.
Step 10
Gently pour cooled jelly over set cheesecake, using the back of a spoon to avoid bubbles. Refrigerate until jelly is set, about 2 hours.
Step 11
Run a knife around the edge, release the pan, and transfer cheesecake to a serving platter.
Step 12
Decorate with fresh berries and, if desired, a sprinkle of crushed biscuit cookies just before serving.
Notes:
Cheesecake keeps in the fridge for up to 3 days. Add jelly topping only after the cheese layer has completely set to avoid mixing.