ingredients:
For strawberry:
2 cups of strawberries
1 cup of cherries (cleaned)
2 tablespoons of sugar
1 packet of gelatin
250 ml of strawberry juice
For the cheese cream layer:
1 Ole cream of Dr. Oetker with vanilla aroma
400 ml of fresh milk
300 grams of cream cheese at room temperature
4 tablespoons of powdered sugar
1 packet of gelatin
70 ml of cold water
1 tablespoon of vanilla extract
For swamps:
400 grams of oil biscuits
3 tablespoons of almonds
1 tablespoon of powdered sugar
80 grams of melted butter
Preparation:
Gelatin is poured with strawberry juice from compote and allowed to swell.
Strawberries and cherries, cleaned and cut, are placed with two tablespoons of sugar in a convenient cooking pot. Boil until tender for 10 minutes. They are removed from the hob.
Strawberry juice is added to strawberries, mixed well to dissolve.
Prepare the strawberry mixture in the mold and bring it to the refrigerator for one hour until it seals.
Gelatin is soaked in cold water.
The cream cheese is stirred until smooth with the powdered sugar, using a wire to break.
Cream Ole is prepared as indicated on the package with fresh milk.
5-6 tablespoons of the finished Ole cream are warmed in a microwave oven and gelatin is added to it. Stir until the gelatin is dissolved and then add to the remaining cream.
Vanilla cream with gelatin is added in portions to cream cheese. Gets mixed.
The finished cream is poured on the tight strawberry jelly. The form is left for 15 minutes in the refrigerator to lightly light the cream.
Biscuits are ground in a kitchen blender along with almond kernels
sugar. Add to this the melted butter and stir. The resulting biscuit mixture is spread evenly on the cream and pressed gently.
The cookie cookie cooks in cold so that it can fit very well. The freezer is in one hour, in the refrigerator it takes a little longer.
When the cheesecake is tight, the mold is immersed for 20-30 seconds in hot water to allow soft gelatin to relax. Then turn on a serving dish.
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