Cherry Jelly Cheesecake
There are so many different types of cheesecakes, whether they’re no-bake or baked, with cream cheese or other types of cheese like mascarpone or ricotta, with graham crackers, pastry or even a sponge cake, eggs or no eggs, cream or not, the choices are never endless.
But when I’m craving a fruity dessert in the summers, there is a fruit I always have at home - compote cherries, so the choice is obvious!
Crush the biscuits and mix with melted butter and milk, then press it into a lined baking tin and place in the refrigerator.
Use compote cherries for this recipe, or swap it for some cherry or cranberry juice and fresh cherries.
Mix the compote juice and gelatin in a small pot and cook until just before it starts boiling. Let it cool down for a couple of minutes.
Place the drained cherries over the base, cover with the jelly and return it to the refrigerator and let it set for 30 minutes.
Beat the whipping cream until soft peaks, then add mascarpone cheese, icing sugar and vanilla extract, and continue mixing until stiff peaks. Spread the cream over the jelly and refrigerate overnight.
Cherry Jelly Cheesecake
Ingredients
Instructions
- Crush the biscuits and mix with melted butter and milk, then press it into a lined baking tin and place in the refrigerator.
- Mix the compote juice and gelatin in a small pot and cook until just before it starts boiling. Let it cool down for 3 minutes.
- Place the drained cherries over the base, cover with the jelly and return it to the refrigerator and let it set for 30 minutes.
- Beat the whipping cream until soft peaks, then add mascarpone cheese, icing sugar and vanilla extract, and continue mixing until stiff peaks. Spread the cream over the jelly and refrigerate overnight.
