Cheesecake with Blueberry Jam and Wild Berry Juice

03/05/2017
Topatofrom Topato
"Here`s how you can tell someone that you`ve missed them and love them. Because cheesecakes never lie."
Preparation30 min.
Cooking60 min.
Тotal90 min.
Servings6
Cook
Be the first to cook this recipe
  • Views309
  • Views per month3
  • Views per week0
  • Rating5 out of 5

Ingredients

  • biscuits - 2 packets
  • butter - 1 packet
  • walnuts - 1/2 cup
  • hazelnuts - 1/2 cup
  • mascarpone - 1 cup (250 g)
  • ricotta - 2/3 cup (150 g)
  • cream cheese - 1/2 cup (125 g)
  • confectionery cream - 1 cup (250 ml)
  • powdered sugar - 2/5 cup (100 g)
  • vanilla - 1 packet
  • gelatin - 2 packets
  • jam - 4/5 cup (200 g), blueberry
  • juice - 2/5 cup (100 ml), wild berry

Preparation

Crumble the biscuits along with the hazelnuts and walnuts. Stir them with the heated butter. Distribute the mixture evenly in a suitable form and bake 10 min. at 356°F (180 °C).

Take it out to cool. Put the gelatin in water, until it bubbles. Then melt it in a water bath and leave it to cool.

Beat the confectionery cream. In another container, beat the 3 kinds of cheeses with the sugar and vanilla. Mix the result well with the confectionery cream and gelatin.

Distribute the ready cream onto the hardened layer and put it in the fridge. While you're waiting, soak the gelatin in the wild berry juice and melt it in a water bath.

Mix the gelatin with the blueberry jam and spread it on top of the cheesecake. Return to the fridge once again for the topping to harden.find similar recipes here

5 1
4 0
3 0
2 0
1 0
Give your rating:

Comments

Be the first to comment