This recipe is designed to destroy long-standing prejudice – in general correct, but annoying. I always thought a real cheesecake – This is a cake baked by all the rules. But right now I’m not like that sure. This “wrong” cheesecake without baking, traditional dessert of the one 970s, completely fascinated me.
It is light, with a spicy taste and simply excellent. That fact, that it is easy and simple to cook – another reason for joy. Even in the spirit of retro precision, do not open the can of cherry filling for pirogue. I use a little French cherry concentrate, which can be bought everywhere in which there is no sugar. But all the “canned food” unlike “jam” are completely safe. And if you want, in season sprinkle cherries on the surface of the cake with a couple of handfuls of this beautiful berries.
Time: 3hour. 20 minutes. Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 and 1/4 Art. whole grain crackers
- 2 tbsp. l Sahara
- 85 gr. softened butter
- 280 gr cream cheese
- 1/2 tbsp. powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1 tbsp. fat cream
- 1 can (280 gr.) Sweet cherry paste
Recipes with similar ingredients: crackers, cream cheese, sugar powder, vanilla extract, lemon juice, cherry, cream
Recipe preparation:
- Grind crackers in a food processor until crumbs are obtained, then add sugar and butter and whisk again to mix gathered in a ball. If you use crackers, you can take a bowl and a wooden spoon to mix them with butter and sugar. Lay out mix in a detachable form with a diameter of 20 cm., press to the bottom and make small sides.
- In a bowl, whip the cream cheese, sugar, vanilla extract and lemon juice until smooth. Lightly whip the cream, then mix them with the cheese mixture. Put the filling on the base of the cookies and flatten with a spatula. Refrigerate for 3 hours or for night. Lay the cherry paste on the surface before serving the cheesecake. and flatten.
