Cheesecake with jam and fruit
A light and refreshing treat
- Melt the butter over low heat. Crush the biscuits as finely as possible and mix with powdered sugar. Pour over the melted butter and mix well to combine the ingredients. Arrange on the bottom of the mold with a fork, tapping lightly and leave in the fridge to set.
- Put fruit with 50 ml of juice and 50 g of powdered sugar in a bowl. Cook over low heat for 10-15 minutes from the beginning of boiling. Strain to remove small pieces of fruit (not necessary), then set aside 2 tablespoons of the fruit sauce you will need later for the topping, and set the rest aside to cool completely.
- Pour the sour cream and jam into a special bowl, then heat over a low heat to the boiling point, so that the jam melts completely and merges with the sour cream. Allow to cool.
- Dissolve gelatin with 2 tablespoons of water (or as directed). Whisk the mascarpone with the remaining 50 g of powdered sugar. Add the cooled sour cream with jam and stir for a few more minutes. Add the cooled fruit sauce and combine nicely. Melt the swollen gelatin over a low heat and add it to the prepared cream, mixing all the time. Spread the prepared cream over the biscuits in the mold and return to the fridge to firm up. During this time, prepare the dressing.
- Mix the juice, 2 tablespoons of the fruit sauce you separated and the gelatin. Heat over a low heat, stirring all the time, so that the ingredients are finely combined, and then cool, but not too much, so that the mass does not tighten, because then you will not be able to spread over the cream. Spread over cream and lightly spread. Leave in the fridge for at least 2-3 hours, preferably overnight.
- Note: You can make this cheesecake without fruit sauce, but you don't even use gelatin for cream. Since the jam is quite gelatinous, it tastes great with mascarpone and you can still feel the taste of the fruit depending on which type of jam you use.