No Bake Cheese Cake with Cherry Jello

Name: No Bake Cheese Cake with Cherry Jello
Prep time: 20 min
Total time: 12 h 20 min

February 19, 2015

Prep 20 min Total 12 hr 20 min

No Bake Cheese Cake with Cherry Jello © kvalifood.com

With bottom, cheeses both, fruit and jelly is shown a traditional Danish cake, even though it exists in a multitude of versions. My favorite is the one with whole cherries in jelly on top. The yellow cheeses both and burgundy gel is also beautifully together.

Ingredients

base

75 g butter
150 g whole wheat crackers - digestive

cheese mix

4 leaves of gelatin
200 g mascarpone (or cream cheese)
2 egg yolks
2 dl sour cream 38%
1 tsp vanilla sugar
1 tsp finely grated lemon zest
1 tbsp freshly squeezed lemon juice
2 egg whites
50 g icing sugar

jelly

1 glass of pickled cherries, drained (about 340 g)
2½ dl cherry juice
4 leaves of gelatin

Directions

The Base

Melt the butter. Crumble the biscuits and mix it together. You can easily use a food process or mixer for it. Press the mixture well into the bottom of a spring form pan.

Cheese mix

Add gelatin in cold water until it gets soft, for approx. 10 minutes.

Stir the cheese, egg yolks, sour cream, vanilla, lemon zest and juice together.

Put the gelatin into a bowl and melt it in a warm water bath. If you use a thin metal bowl it is usually enough just to put it in a bowl of water from the hot tap.

Cool the gelatin a little and pour it into the curd.

Whip the whites until stiff while gradually adding the icing sugar. Fold them into the cheese mix.

Pour the cheese mixture over the biscuit base into the spring form pan and place the cake, covered, in the cooler for at least 4 hours. Preferably overnight.