My cheesecake

 

My cheesecake is a favourite not only in my family's but everyone who has tried it!

I started making this dessert many years ago but had to change it when the bird flu appeared. My recipe called for raw eggs and I had to make another recipe without them.

After some trials the dessert turned out even better than before and that's how I made my first recipe!

I am very proud of my cheesecake. 

If you can't find sour cherry compote you can make it with normal cherry compote.

Ingredients:

For the base:

500g digestive biscuits

130g butter

1 teaspoon cinnamon

For the cream:

500g cream cheese (Philadelphia)

750ml whipping cream

1 can condensed milk (397g)

1/2 cup sugar (120ml)

1/2 cup + 2 - 4 tablespoons lemon juice according to your taste

1 package gelatin 10g (corresponds to 6 gelatin sheets)

Cherries:

1 can sour cherry compote 425gr

3 tablespoons plum jam (or any red jam you like).

2 tablespoons sugar

1 full tablespoon cornstarch 

Base:

We crush the cookies in a blender and add the cinnamon.

Melt the butter in a pot and add the biscuit (stir carefully so it doesn't burn).

We distribute the cookie mixture in a large pastry ring 30cm in diameter. We can also put it in a 30cm diameter pan, but it will not be as easy to serve it.

Put the base in the refrigerator to cool until we make the cream.

Cream:

We put the gelatin in a small pot with a some water so that it swells for at least 5'.

In the bowl of the mixer we put the rest of the ingredients for the cream and beat them at low speed and then at maximum speed until we'll blended and fluffy. Heat the gelatin until it melts, add 2 to 3 tablespoons of the cold cream mixture one by one, stirring until it cools. We add it to the cream and continue beating for a while until it is distributed everywhere.

We spread the cream on the cookie and let the dessert cool in the refrigerator.

Cherries

Leaving the cherries from the compote aside we put the cherry juice from the compote, cornstarch, sugar and jam in a saucepan and mix them while they are cold. When the corn flour dissolves, we turn on the heat and cook until it sets, stirring constantly. Finally, we add the cherries and let them boil for only 30". We let the sauce cool and spread it over the cream.

The dessert should remain in the refrigerator for at least 10 hours to cool before eating.