Cheesecake with strawberry jelly "Strawberries and cream"
67 480 минут 12 порции
I want to offer you cheesecake without baking, my full interpretation. It is made according to my tastes: crunchy almond-based creamy souffle and strawberry jelly. To do that, honestly, for a long time, but the result is worth it.
Ingredients for Cheesecake with strawberry jelly "Strawberries and cream"
- Almonds - 50 g
- Butter - 80 g
- Flour - 110 g
- Mascarpone - 500 g
- Cream - 400 ml
- Brown sugar - 260 g
- Strawberry - 400 g
- Gelatin - 30 g
- Water - 100 ml
Step by step instruction of cooking Cheesecake with strawberry jelly "Strawberries and cream"
To prepare this dessert take sugar brown fine from "Mistral", it is perfect for this recipe.
I already pre-warned what to cook this cheesecake for a long time, I have in total gone all day.
But if you do it, as they say, then you will not notice that it takes a lot of time.
I advise you to start in the morning.
First, make a base for cheesecake.
Almond grind in a blender, no need to grind it into flour.
In capacity for kneading melt butter (in the microwave or on the stove).
Add flour, chopped almonds, and sugar fine brown from "Mistral" (60 Gy).
Stir with your hands.
Knead the dough, it is done easily, quickly and simply.
Take a separable form, paving the bottom with baking paper, spread the dough, level it with your hand around the bottom. Pinned with a fork.
Put in heated to 180 degrees oven to bake for 20 minutes.
Remove the base from the mold.
Paving the form of a foil, in case it is not tight to not leak fill.
On the bottom put the cake base.
Take 200 ml of cream and pour them gelatin (10 gr) (I have instant). Heated while stirring to dissolve the gelatin.
If you have a simple or gelatine sheet, soak in water according to instructions on the pack, dissolve when heated, and then mix with cream.
Mix the mascarpone (you can take any soft cheese) 100 grams of brown sugar fine from "Mistral" whisk to dissolve the sugar.
Divide the mixture in half. Half of the mixture put in the fridge.
And in the other half of the mixture add dissolved gelatin to cream, whisk.
Pour butter-jelly mass of the cake-base.
Put in refrigerator for freezing. At this stage about cheesecake is better to temporarily forget and not to disturb him, constantly opening the door of the refrigerator at least 2 hours.
Strawberries mixed with brown sugar fine from "Mistral" (100gr).
Grind in a blender into a puree.
Pre-soaked in water 10 g gelatin according to the instructions on the package, dissolve by heating, while stirring continuously.
Combine the gelatin with the strawberry puree, stir.
Take out from the refrigerator frozen creamy jello.
Pour the strawberry jelly sauce.
Put in refrigerator to harden for at least 2 hours.
Take out of the fridge the mascarpone with sugar.
Make a second serving of butter-jelly mass is similar to the first.
Take out from the refrigerator frozen dessert, pour butter-jelly mass, put in refrigerator for complete solidification for 2-3 hours.
Take out of fridge fully frozen cheesecake, gently hold the knife to the side, remove the mold wall.
Gently put the dessert on a serving dish, decorate as desired.