Sour cherry cheesecake
Ingredients for 4 small cheesecakes from 3.5 to 9 cm:
60 g plain biscuits
30 g butter
1 tablespoon sour cherry liqueur (recipe) or other
150 g of cheese spread
150 ml milk cream
3 g of gelatin
2 tablespoons icing sugar
4 tablespoons of sour cherries in liqueur syrup (recipe)
Crush the biscuits into crumbs and mix with the butter. Stir until the crumbs are evenly buttered. Then bind with the sour cherry liqueur. Divide between 4 stainless steel molds making 3.5 cm to 9 cm. Tuck well. Refrigerate until the second layer is ready.
In a bowl whisk the cheese, icing sugar and sour cherries in syrup (can be replaced by any other jam and a little dark rum). Pour the gelatin into the cream, let rest for 1-2 minutes, then melt in a water bath while stirring. Then stir into the cheese mixture.
Pour the cheese cream over the 4 biscuit layers. Refrigerate for 3-4 hours or overnight. Before serving, unmold the cheesecakes and top with sour cherries in syrup.
You can make a single cheesecake of 24-26 cm in diameter. Simply multiply by three the ingredients.