Good Mood Recipe

Cherry Cheesecake

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Cherry Cheesecake

Cherry Cheesecake - Sweet Cherry Delight!

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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Calories:
805
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie805 kcal(38 %)
Protein15.83 g(16 %)
Fat52.02 g(45 %)
Carbohydrates69.24 g(46 %)
Sugar added25.15 g(101 %)
Roughage0 g(0 %)
Vitamin A430.17 mg(53,771 %)
Vitamin D0.96 μg(5 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.23 mg(21 %)
Niacin2.14 mg(18 %)
Vitamin B₆0.06 mg(4 %)
Folate10.6 μg(4 %)
Pantothenic acid0.45 mg(8 %)
Biotin3.26 μg(7 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C0.36 mg(0 %)
Potassium143.74 mg(4 %)
Calcium125.73 mg(13 %)
Magnesium7.82 mg(3 %)
Iron0.21 mg(1 %)
Iodine24.89 μg(12 %)
Zinc0.41 mg(5 %)
Saturated fatty acids31.97 g
Cholesterol131.07 mg

Ingredients

for
8
For the base
11 ounces almond Cookie
cup unsalted butter (melted)
For the filling
½ cup Cherry juice
½ ounce Powdered gelatine
1 cup Sour cream
2 ¼ cups Cottage cheese
1 cup sugar
1 teaspoon vanilla extract
2 cups cream
to decorate
5 ounces red Fruit jelly
How healthy are the main ingredients?
Cottage cheeseSour creamsugar

Preparation steps

1.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm / 9" springform cake tin.

2.
For the base: crush the biscuit to crumbs in a food processor. Stir in the butter and press the crumb mixture firmly and evenly onto the base and sides of the tin.
3.
Bake for 10 minutes until firm, then set aside to cool completely.
4.
For the filling: pour the cherry juice into a pan and sprinkle with the gelatine. Leave to stand for 5 minutes.
5.
Heat very gently for about 2 minutes, until the gelatine has dissolved; stir if necessary.
6.

Whisk into the sour cream.

7.
Puree the cottage cheese and sugar in a food processor until very smooth. Add the vanilla and stir into the soured cream mixture.
8.

Whisk the cream until thick, then whisk into the sour cream mixture.

9.
Pour into the crumb case. Smooth the top.
10.
Chill for at least 4 hours until set.
11.

To decorate: place the jelly cubes in a jug. Add boiling water up to the 7 ounces mark, stir until dissolved. Make up to 19 ounces with cold water.

12.
Pour into a tin or dish and chill until set.
13.
Chop the jelly finely and arrange on top of the cheesecake.