CHEESECAKE WITH CHERRY JELLY
Dina Gintsburg
Time of realization: 30 minutes + rest times
Die: from 18 cm
Ingredients
for the base:
150 g of digestive
75 g of butter
for the cream:
500 ml of whole white yogurt
200 ml of whipping cream
50 g of icing sugar
10 g of isinglass
100 g of cherries
for the ice cream:
200 g of cherries
3 tablespoons of granulated sugar
6 g of isinglass
Method
for the base
Blend the biscuits into powder.
Melt the butter and add it to the biscuits. Arrange the mixture on the base of the mold (lined with baking paper), flattening it well to form a compact base.
Put in the fridge.
for cream
Soak the gelatin in cold water for about five minutes. Meanwhile, combine the icing sugar with the yogurt. Separately blend the cherries, previously washed and deprived of the bone.
Heat a few spoonfuls of yogurt in a saucepan where you will melt the gelatin. After it has cooled, add it to the rest of the ingredients along with the blended cherries.
Whip the cream separately and combine all the ingredients.
Let our cheesecake rest for at least three hours.
The ideal is to prepare it at least the day before serving it, at least it has more time available to firm up.
for the ice cream
remove the bone from the cherries and cut them in half, put them in a saucepan with the sugar and cook over low heat for at least 10 minutes, no more as the cherries only have to soften and not split completely. As soon as they are ready, turn off the fire. Aside, in the meantime, soak the isinglass.
In another saucepan pour a couple of tablespoons of the cherry juice that has formed and melt the gelatine over low heat.
As soon as it is ready, add to the cherries and let the mixture cool. Take the base again, pour the cherry jelly and let it rest for another 2 hours.
