By Sandra Anna Sloma
Cheesecake with rosé jelly
5 steps
Cook:1h 20min
Lovely cheesecake flavored with lime and topped with jelly made from rosé wine. Garnish with halved strawberries. Irresistible!
Updated at: Thu, 17 Aug 2023 03:42:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories528.5 kcal (26%)
Total Fat37.4 g (53%)
Carbs38.4 g (15%)
Sugars22.4 g (25%)
Protein6.2 g (12%)
Sodium266.2 mg (13%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Filling
Rosé jelly
Instructions
Step 1
Melt the butter. Crumble the biscuits in a blender. Mix in the melted butter. Press the mass into a baking paper-covered form, approx. 24 cm in diameter with a removable edge. Bake at 175° C, about 5 min. Let cool. Put 6 gelatin leaves in cold water.
Step 2
Stir cream cheese with icing sugar. Stir in one egg yolk at a time. Whip the cream fluffy.
Step 3
Heat up the lime juice and stir in 2 of the 6 gelatin leaves until melted. Allow to cool to a fluffy consistency. Stir the cheese mixture into the jelly solution. Finally, put in the cream. Spread the cheese curd over the biscuit bottom. Refrigerate to set.
Step 4
Heat half of the wine, stir in the sugar and the remaining gelatin leaves. Pour in the rest of the wine and allow to cool to a fluffy consistency. Pour the solution over the cheesecake. Refrigerate until set.
Step 5
Loosen the bottom and transfer to a dish. Garnish with berries.
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