Cherry Almond Cheesecake - Körsbärscheesecake med mandel

CHERRY ALMOND CHEESECAKE

Körsbärscheesecake med mandel

8 pieces

Layer:

4.4 oz butter

8.8 oz digestive biscuits

1.7 oz roasted, flaked almonds

1 teaspoon freshly crushed 

cardamom seeds

Filling:

4 gelatin sheets

or 2 teaspoons gelatin powder

1.1 lb Kesella

0.8 cup cherry jam

0.8 cup heavy cream

Topping:

1 gelatin sheet

or ½ teaspoon gelatin powder

0.3 cup concentrated cherry drink

0.1 cup water

0.3 cup cherry jam

Layer:

Melt the butter and allow to cool. Crumble biscuits and flaked almonds, preferably in a food processor. Blend in the butter and cardamom and flatten the crumble out in a greased springform pan, diameter approx 11 inches. Leave in the fridge for about 1 hour.

Filling:

Soak the gelatin in cold water for 5 minutes, or do as you normally do with the powder (I never use powder so I'm not quite sure). Mix Kesella and jam. Heat some of the mixture in a small saucepan over low heat. Remove from heat, put in the gelatin sheets and stir until melted. Allow to cool. Stir the gelatin mixture into the Kesella/jam batter, beat the cream and gently stir it in. Pour this filling over the layer in the pie pan, cover with plastic foil and place in the fridge to set for about 2 hours.

Topping:

Repeat the procedure of soaking the gelatin sheets and melt them in cherry drink and water in a saucepan, after first warming up the liquids. Leave to cool in the fridge to a "spoonable" consistency.

Spread a thin layer of cherry jam over the cake and gently spoon the jelly over it. Leave in the fridge for about 2 hours to set.

Enjoy!

Bella