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)
Preparation:
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.
