Production time: 30 minutes + rest times
Degree of difficulty (from 1 to 5): 2
Mold: 24 cm
Prepare it the day before, it will have more time to firm up


For the base
250 g of digestive biscuits
90 g of butter

For the cream
700 ml of whole white yogurt
70 g icing sugar
250 ml of whipping cream
15g of gelatin in sheets

For the jelly
200 g of cherries
3 tablespoons granulated sugar
6 g of gelatin in sheets

For decoration
250 g of cherries

cherry jelly Cheesecake

Procedure for making cherry jelly cheesecake

For the base
Blend the biscuits and add the melted butter, knead and place the crumbs in a ring pan, covered with parchment paper.
Leave in the fridge, the time to prepare the cream.

For the cream
Soak the gelatin in sheets in cold water. Whisk the yogurt with the icing sugar. In a saucepan, heat a few tablespoons of yogurt to dissolve the gelatine, wait for it to cool and then add it to the yogurt.
Whip the cream and add it to the rest of the previously prepared mixture and leave it in the fridge for at least two hours.

 cherry jelly Cheesecake

Prepare the jelly
Stone the cherries and cut them in half, blend them to make them pulp, then put them in a saucepan with the sugar and cook over low heat for at least 6/7 minutes. Meanwhile, soak the gelatine in sheets.
In a saucepan, pour a couple of tablespoons of the cherry pulp and on low heat melt the gelatine in sheets and let it cool for 10 minutes.
Pour over the cheesecake and put it in the freezer for another hour.

Decorate the dessert
Wash the cherries, place on the frozen jelly and serve.
The recipe was made by Sonia Meraglia.

Cherry jelly cheesecake ultima modifica: 2019-09-10T11:50:49+02:00 da Marco Spetti
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