No Bake Cheesecake with Red Jelly
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 4 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g shortbread (s) or speculoos biscuits
- 200 g dark chocolate couverture
- 50 g butter
- 9 sheets gelatin
- 200 ml whipped cream
- 2 packs vanilla sugar
- 100 g suar
- 500 g low-fat quark
- 300 g double cream cheese
- 250 g red rits (berry fruit rits)
Print Recipe
Pin Recipe Instructions
- Put the biscuits in a freezer bag and crush them with a rolling pin. Roughly chop the dark chocolate couverture and melt it together with the butter over the water bath.
- Line the bottom of a 20 cm springform pan with parchment paper. Mix the liquid chocolate with the biscuits, spread it on the base and press it down. Chill for 20 minutes.
- Soak the gelatine in cold water.
- Whip the cream until stiff. Then stir in the vanilla sugar, sugar, low-fat quark and cream cheese.
- Squeeze the water out of the gelatin and dissolve it in a saucepan or in the microwave over low heat. Mix 5 tablespoons of the cream with the gelatin and then the whole cream.
- Spread half of the cream on the biscuit base. Then the fruit pulp and then the rest of the cream. Chill the cake for at least 4 hours. Then carefully remove from the springform pan.
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