Production time: 30 minutes + rest times
Degree of difficulty (from 1 to 5): 2
Mould: 24 cm
Prepare it the day before, it will have more time to firm up
Ingredientss
For the basis
250 g of digestive biscuits
90g of butter
For the cream
700 ml of whole white yoghurt
70g 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
Procedure for making cherry jelly cheesecake
For the basis
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, time to prepare the cream.
For the cream
Soak the gelatin 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.
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 jellies 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 desserts
Wash the cherries, place on the frozen jelly and serve.
The recipe was made by Sonia Meraglia.
