Easy baked dessert that the whole family will love
I was always afraid of trying to bake complex cakes and cookies, but then I was really curious of making a cheesecake.
It was like a sweet challenge I felt I had to take.
I like desserts that look good, that have that sweet sour taste too so this was the right mix to try.
I looked up a few recipes and reinterpreted them to make my own mix which I will share with you right now.
200-300 gr of graham biscuits(digestive biscuits)
1kg of cream cheese. I use one from Lidl
3 table spoons of flour
250 gr sugar(brown sugar)
vanilla extract, I also add almond extract
pinch of salt
300 ml sour cream or liquid whipping cream
50 -100 gr butter
gelatine and sour cherries for the topping
You will need a round detachable cake tray that needs to be sprayed with oil or buttered. Then put the buscuits into a blender until they are grainy like sand. Melt the butter and add it to the mixture together with a pinch of salt. You will have to see according to the amount of buscuits you use(if you like the crust to be thicker or higher) how mcuch butter you need. The biscuits should be just a bit wet not moist. Spread the mixture on the bottom and sides of the tray pressing lightly. Bake for 2-5 minutes in the pre-heated oven.
Until then prepare the cream cheese.
Mix the cheese with sugar until it becomes creamy. Then add the the whipping cream and flour, mixing again. When the other ingredients are mixed well, add an egg at a time until it’s fully incorporated.
Add the whole mixture into the tray, over the biscuit crust and bake for around an hour at medium temperature until it turns golden.
When the cake cooled down, it’s time to make the fruity jelly.
Get a cake gelatine and place the content into a pot. Add two table spoons of sugar(I don’t always add it) and about 300-400ml of fruit juice. I usually use sour cherrie from a jar so they already have a siroup made and I make the gelatine with that. You can add water instead or make your own siroup. Then boil the mixture for one minute. Place the fruits on your cake and then pour the gelatine over them.You should let the gelatine cool down a bit before pouring it.
So the cake won’t break up, you should bake it in water. This means that you need to get another tray in which you will put about 2 cm of water. Then secure the bottom of the cake mold with aluminium foil to be sure no water will get in the actual cake. Place the mold in the tray you filled up with water and then place it in the oven. It’s a sure win!
The cake should rest at room temperature until it cooled down, then place in the fridge for a few hours or even overnight. It will taste much better.
For a more fun mix, you might just make a meringue cream to add on top and bake until it hardens.
I tried it out once but also with a hazelnut chocolate mousse over the sour cherries and under the meringue. Simply delicious!