For my annual Christmas coffe I decided to make a cheesecake with ris a la mande as the theme. I had seen various recipes on such type of cheesecake. I decided to this recipe as staring point, which I when adjusted to my preferences.
Both Christmas coffee guests as well as my colleagues really liked the taste and the colour variation, so every single piece were eaten with great pleasure.
I am planning to make another cheesecake with New Year as theme for the next time, when I have guests coming around for the annual Christmas lunch for fantastic women.
Ris a la mande cheesecake: - 10-14 servings
- Biscuit bottom:
- 150 g brun kager
- 75 g butter
- Cake mass:
- 6 sheets of gelatine
- 300 g rice porridge
- 100 g plain full fat cream cheese
- 20 g sour cream, 18% fat - optional (I just had some leftover in the refrigerator
- 100 g icing sugar
- 3 teaspoons vanilla sugar
- 3 dl dairy whipping cream, 35-40% fat
- Cherry sauce glaze:
- 500 g cherry sauce - main part of the cherries removed
- 4 sheets of gelatine
- Destroy the brun kager into small pieces using a rolling pin. Fist place the brun kager in a freezing bag, so you can control the whereabouts of the cakes.
- Melt the butter.
- Stir the butter and brun kager pieces together in a medium mixing bowl.
- Afterwards press the mass into the bottom of the spring form (18-22 cm).
- Place the mass cold.
- Place the gelatine sheets in a bowl with cold water, let the sheets soak for 5-10 minutes.
- Add the cream cheese and sour cream in a medium mixing bowl, stir it together using a cooking spoon.
- Add in the icing sugar and vanilla sugar, stir t together.
- Add in the rice porridge gradually, stir after each addition.
- Squeeze the gelatine sheets from excess water. Melt the gelatine sheets in a water bath.
- Add the melted gelatine gradually into the cake mass, while you keep stirring the cake mass to avoid lump formation.
- Whip the dairy cream into foam.
- Stir in the whiped foam gradually.
- Fill the cake mass into the spring form on top of the biscuit layer.
- Place the cake cold in the refrigerator for 2-3 hours.
- Separate the cherries from the cherry sauce. The excess cherries could be used in these chocolate cherry muffins.
- Meanwhile place the gelatine sheets in a bowl with cold water, let the sheets soak for 5-10 minutes.
- Add the cherry sauce with a few amount of cherries into a cooking pot. Heat up the sauce to 35-40'C.
- Squeeze the gelaltine sheets for excess water. Add the gelatine sheets into the cherry sauce. Stir the sauce, until the gelatine sheets are melted into the sauce.
- Fill the cherry sauce on top of the cheesecake.
- Store the cheesecake cold in the refrigerator for 3-4 hours or night over.
- Serve and enjoy.
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