Delicious and healthy creamy cheesecake with strawberry jelly. Step-by-step cooking instructions. Cooking the dessert may take much time, but the result will definitely be worth the effort and time!
- almond : 50 g
- butter : 80 g
- flour : 110 g
- mascarpone : 500 g (can be replaced with any cream cheese)
- cream : 400 ml (10%)
- brown sugar : 260 g
- strawberries : 400 g (you can take any other fruits)
- water : 100 ml
- gelatin : 30 g
Stages of cooking
Mill the almond in a blender, add flour and brown sugar. Melt butter in a microwave oven and add it to the mixture you have just prepared.
Mix the dough and leave it for a few minutes until you get the loose-base cake tin ready.
Take the loose-base cake tin, cover the bottom of it with baking paper and spread it across the bottom with your fingers. Then spread the dough and make some cuts using the fork. Heat the oven to 180 degrees and bake the base of your cheesecake for about 20 minutes. This is the first step of your recipe.
As soon as the cake is ready, take the base of it out of the tin and cover the bottom with few layers of foil so that the topping could not leak out. Put the cake into the tin again.
Take 200 ml of cream and pour jelatin into it. Warm the mixture a bit on small fire and do not forget to stir it until all the jelatin dissolves.
Mix mascarpone (or any cream cheese) with 100 g of brown sugar. Divide the mixture into 2 parts. Leave the first part in a fridge. The second part should be further mixed with cream and jelatin you have just cooked. Stir everything well.
Pour the creamy layer on the base and leave it in a fridge until it sets. The step may require up to 2 hours, so, leave your cheesecake in a fridge and do your household chores.
Wash the strawberries or any other sweet berries or fruits. Mix them with brown sugar and blend to the puree condition.
Dissolve another 10 g of jelatine on the water-bath and mix it with the strawberry puree. Stir the mixture well.
Take the cheesecake from the fridge and pour the layer of the strawberry jelly on it. Leave it in the fridge for 2-3 hours more.
Take away mascarpone and sugar from the fridge and cook the second portion of the creamy jelly (just like you did in the previous steps). Take the dessert away from the fridge and pour one more layer of the creamy jelly. Leave in the fridge for 2-3 hours more.
Your cheesecake is ready! Take it away from the fridge, remove the edges of the tin and put the dessert on a serving dish! Decorate the dessert to your liking! Good luck!