Cheesecake with jelly
Description
Instead of tangerine jelly, you can use any other flavor. You can prepare the jelly from a package or make it using juice, then add gelatin to it. This cheesecake requires baking, and the jelly should be poured over the cooled base. The preparation process will take you about 14–16 hours.
Instructions
- 1
Step 1
1. Crush crackers or shortbread cookies into fine crumbs. Add 3 tablespoons of sugar and melted butter, mix well.
- 2
Step 2
2. Place the prepared biscuit mixture into a baking pan, press down with your hands. Bake at 180 degrees for about 15 minutes.
- 3
Step 3
3. Meanwhile, in the bowl of a mixer, beat mascarpone, cream cheese, and 1¼ cups sugar until smooth. Add vanilla extract and lemon juice, and mix well.
- 4
Step 4
4. Add the chicken eggs one at a time, mixing well after each addition.
- 5
Step 5
5. Place the cheese mixture into the pan with the cookie base. Put the pan into a larger pan or skillet filled with water.
- 6
Step 6
6. Place in a preheated oven at 160 degrees for 65-70 minutes. Remove the pan from the oven and let it cool on a wire rack for 1 hour. Transfer the pan to the refrigerator and leave it there overnight.
- 7
Step 7
7. In a bowl, mix 0.5 cup of juice and gelatin, set aside for 5 minutes.
- 8
Step 8
8. Pour the remaining juice into a saucepan and place over heat, dissolve the remaining sugar in it. Mix the contents of the two containers and cool to room temperature.
- 9
Step 9
9. Pour the juice mixture over the cheesecake in the pan and refrigerate for 4-5 hours, or preferably overnight.
- 10
Step 10
10. Carefully remove the cheesecake from the mold, garnish with mint or tangerine slices, and serve.