Creamy and slightly sour no-bake cheesecake. Present your guests with it and celebrate!
2 cups (300g)
FRESH OR FROZEN CHERRIES OR SOUR CHERRIES - PITTED
1 pack (250g)
MASCARPONE CHEESE
1 pack (250g)
CREAM CHEESE
1 cup (250g)
HEAVY CREAM
1 pack (225g)
OATMEAL BISQUITS OR CUTOUTS OF CHOCOLATE CAKE
½ cup (120g)
SUGAR
½ cup (120g)
HOT CREAM
1 stick (100g)
BUTTER - MELTED
5 tbsp (60g)
POWDERED SUGAR
1 tbsp (25g)
STARCH
1 ½ tbsp (12g)
POWDERED GELATIN
PREPARATION
Place the oat cookies, cocoa and butter in a food procesor. Process until ground to medium size crumbs and uniformly mixed. Put the crumbs into a cake tin layered with parchment paper. Even out with a flat cup.
Place the gelatin in a bowland cover it with the hot cream. Let stand 5 minutes, then add 1 cup mascarpone and and cream cheese. Beat until well mixed and fluffy. Add sugar and heavy cream and beat 5 minutes more for a homogenous mass.
Spread the cheese over the biscuit layer. Even out the top of the cheesecake and place in the refrigerator to set.
Cook the cherries with kirsh and sugar over low heat. Mix the starch with the water, once the cherries start to boil add the starch mixture. Boil the cherries stirring until thickened. Let stand in the fridge to cool.
Remove the cheesecake and the cherrie from the fridge. Place the cheesecake on a cake plate and cover the top with the cherries. Sprinkle some mint leaves on top.
