Cheese cake and black currant jelly
Preparation :
Cooking :
Yield : 12 portions
- 120ml of black currant jelly
- 375g of cream cheese
- 375ml of 35% cream
- 225g of sugar
- 1,5ml dof vanilla
- 40ml of orange juice
- 1 packet (9g) of powdered gelatine
- 325ml of Graham cookie crumbles
- 80ml of melted butter
Étapes :
- Cover a muffin mold with plastic food wrap. The film must be large enough to cover the cake once the mold is filled mold
- Warm the black currant jelly in the microwave until liquid consistency is obtained
- Soften the cheese and mix it with the cream, sugar and vanilla
- Soak gelatin as directed by the manufacturer and warm orange juice about 30 seconds in the microwave
- Mix gelatin and orange juice and stir in the cheese / cream / sugar / vanilla
- Fill the molds with the cheesy mixture, leaving 1cm before the edge
- Let the mix set in the fridge for about 30 minutes
- Prepare the crust by mixing the crumbs and butter
- Fill the remaining space of the molds with the crust mixture, press well and cover the plastic food wrap
- Keep in freezer