Time of realization: 30 minutes + rest times
Degree of difficulty (1 to 5): 2
Die: from 24 cm
Prepare it the day before, it will have more time to firm up
Ingredients
For the base
250 g of digestive biscuits
90 g of butter
For the cream
700 ml of whole white yogurt
70 g powdered sugar
250 ml of whipping cream
15g of gelatin in sheets
For the ice cream
200 g of cherries
3 tablespoons of granulated sugar
6 g of gelatine sheets
For decoration
250 g of cherries
Procedure for making the Cheesecake with cherry jelly
For the base
Blend the biscuits and add the melted butter, knead and arrange the crumbs in a ring pan, lined with parchment paper.
Leave in the fridge, the time to prepare the cream.
For the cream
Soak the gelatin sheets in cold water. Mix the yogurt with the icing sugar. In a saucepan, heat a few spoonfuls of yogurt to be able to dissolve the gelatin, wait for it to cool and then add it to the yogurt.
Whip the cream and add it by spoonfuls to the rest of the previously prepared mixture and leave in the fridge for at least two hours.
Prepare the ice cream
Stone the cherries and cut them in half, blend them to make them pulp, then put them in a saucepan with the sugar and cook over low heat for at least 6/7 minutes. In the meantime, soak the gelatin sheets separately.
In a saucepan, pour a couple of tablespoons of the cherry pulp and over low heat, dissolve the gelatin sheets and leave to cool for 10 minutes.
Pour over the cheesecake and place in the freezer for another hour.
Decorate the cake
Wash the cherries, place on the ice cream still frozen and serve.
The recipe was made by Sonia Meraglia.
