Lemon Cheesecake “Summer”

Cheesecakes are my weakness. I love them very much to eat and cook) This cheese conquered our hearts with the harmony of tastes and a bright, truly summer look. Everything is prepared very simply, the main thing is a good mood! Give your love to your loved ones! And may everything work out for you!

Ingredients

• Cookies (chocolate, base) – 300 g
• Cream (33 percent fat) – 500 ml
• Mascarpone (or curd paste, uniform consistency) – 500 g
• Powdered sugar (to taste) – 150 g
• Gelatin (instant, 10 g pack) – 2 pack.
• Jelly (transparent, for cakes, 11 g pack) – 2 pack.
• Jam (strawberry) – 4 tbsp
• Lemon juice (lemon juice SICILIA) – 3 tbsp
• Butter (base) – 80 g
• Strawberries – 2 handfuls
• Sweet cherry – 1 handful
• Apricot – 1 handful
• Banana (small or half large) – 1 pc

Directions

1. The first step is to make a base of chocolate chip cookies and butter.
   Grind cookies in any way convenient for you and mix them with butter.
   An elastic mass is obtained.
   Put a sheet of parchment on the bottom of the split form.
   We layout the base for the cheesecake and tamp the bottom and sides.
   We put the form in the refrigerator for an hour. If you want to get things done faster, you can put the chocolate pan in the freezer.
   While the creamy layer is being prepared, the mold will have time to cool down properly.
2. Now let’s prepare the gelatin. I needed 2 packets of instant, it has a consumption of 1 pack per 500 ml of liquid. The creamy layer will be about a liter in volume, all 2 packs of gelatin will be used.
   Fill the gelatin with hot water, take about 70 ml of water, and stir thoroughly. While the gelatin dissolves, make a creamy layer.
3. Everything is simple here – whip cream with a fat content of 33 percent until firm peaks, add powdered sugar (add to taste), cottage cheese paste, or mascarpone. Stir gently at low speed. Add lemon juice and stir again.
4. Learn more about lemon juice. I used SICILIA lemon juice. I used it for the first time. The impressions are pleasant. Instead of squeezing the juice of the lemons, I just added concentrated lemon juice to the creamy mass to taste.
5. Put 5-6 tablespoons of the creamy mass in a bowl with the gelatin, mix thoroughly. And now we send everything to a common bowl.
   Put the cream layer on the chocolate base in a split form, setting aside about 1/4 part. We tap the form gently on the table so that there are no voids and the creamy layer lays down evenly.
6. Cut the banana into thin circles, the apricots into slices, and the strawberries in half.
7. We carefully put the berries, banana, and apricots into the creamy mass, literally sinking each slice.
8. We cover everything with the previously set aside creamy mass, level it out. And we send the form to the refrigerator.
9. After an hour, the creamy layer hardened properly. Cooking the top of the cheesecake – stack the chopped strawberries and cherries.
   Following the instructions on the packs, we prepare the jelly for the cake – I mixed strawberry jam, jelly from the packs in hot water (400 ml) and boiled it for 15 seconds after boiling, stirring constantly. Strained the jelly through cheesecloth.
   The jelly cools and sets very quickly. Stir constantly while cooling.
   Warm jelly gently pours over each berry. Then pour out all the jelly and put the mold in the refrigerator.
   Ideal for the night. We remove the form, first walking with a sharp knife along the walls.
   Decorate with mint and serve.

   

Enjoy your meal!

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