Cheesecake with strawberry jelly
My best friend Lili invited me to a delicious cheesecake for a while and I just had to try to do it myself as well. The recipe comes from a girl in Romania who have many video recipes on YouTube, with both food and pastries .. www.jamilacuisine.ro The cheesecake is baked without using the oven and is very simple, although there is little waiting time between rounds. Tastes heavenly .... and looks fantastic.
400g digestive biscuits
150 grams of melted butter
Here's how: Crumble biscuit with a hand blender or by hand and pour over the melted butter. Stir and press it in a pie ring ( just the edge) of 26cm, directly on a plate. The idea is to just lift the ring and then the cake remains on the plate. Set in refrigerator so long.
600 grams cream cheese
5 ml whipping cream
150g icing sugar
1 cup cold water
1 cup hot milk
20 grams of gelatin powder
the seeds from a vanilla pod
Here's how: Mix the gelatin with cold water and let stand aside. Mix the cream cheese with the icing sugar and the seeds from the vanilla pod. Add the cream and continue whisking a few minutes. Heat the milk, but do not let it boil and pour over gelatin which has now swollen up in the cold water. Mix until the gelatin has melted and pour over cream cheese mass, little by little. Whisk for a few minutes and pour the cream over the biscuit base. Let stand in the refrigerator for a few hours, or until it has solidified, before pouring on the strawberry gel.
300 grams of strawberries
1 cup cold water
3 tablespoons sugar
10 grams of gelatin powder
Here's how: Pour the gelatin powder in cold water and let stand aside. Boil the sugar and strawberries for a couple of minutes until they soften and remove from the stove. Take a stick blender and mash the strawberries into a smooth paste. Pour over gelatin, mix well and let cool to room temperature before pouring it over the cheesecake. Set in the refrigerator for at least a couple of hours, preferably overnight.
Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.
Christina Vognild, Kumla, Sweden