Christmas Calendar 2019 Day 19 - Cherry Cream Cheese Cake Christmas style

Two years ago I made this ris a la mande cheese cake, so this year wanted to make a cheese cake with the ingredients from the Danish Christmas dessert ris a la mande or rice pudding in form of cherry sauce and almonds. I used from inspiration from this recipe on cheesecake med cherry by Ditte Julie making several modifications.

The almonds in form of burned almonds in bottom cake layer and the cherries sauce in both the cream cheese cake layer as well as jellied top layer.

Cherry Cream Cheese Cake Chrsitmas style: - 10-14 servings

• Biscuit bottom:
• 230 g Bastogne biscuits
• 130 g butter - melted
• 75 g burned almonds - medium chopped
• Cake mass:
• 5 sheets of gelatine
• 200 g plain full fat cream cheese
• 100 g sour cream, 18% fat 
• 95 g icing sugar
• 2 dl dairy whipping cream, 35-40% fat
• 370 g dessert cherries - 240 g cherries & 130 g cherry cordial
• Cherry sauce glaze:
• 370 g dessert cherries - 240 g cherries & 130 g cherry cordial
• 2 sheets of gelatine

Biscuit bottom:

1. Break the Bastogne biscuits into small pieces using a rolling pin. Fist place the biscuits in a freezing bag, so you can control the whereabouts of the cakes.
2. Melt the butter.
3. Chop the burned almonds
4. Stir the butter, almond pieces and Bastogne biscuits together in a medium mixing bowl.
5. Afterwards press the mass into the bottom of the spring form (18-22 cm).
6. Place the mass cold.

Cake mass:

1. Drain the cherries from the cherry sauce and place them 
2. Place the gelatine sheets in a bowl with cold water, let the sheets soak for 5-10 minutes.
3. Add the cream cheese, icing sugar and sour cream in a medium mixing bowl, stir it together using an electrical mixer. 
4. Squeeze the gelatine sheets from excess water. Pour the drained cherry sauce in a cooking pot and add the gelatine leaves in the cherry sauce. Melt the gelatine sheets in the sauce. 
5. Add the cherry-gelatine into the cake mass, while you keep mixing to avoid lump formation.
6. Whip the dairy cream into foam.
7. Stir in the whipped foam gradually.
8. Fill the cake mass into the spring form on top of the biscuit layer.
9. Place the cake cold in the refrigerator for 2-3 hours.

Cherry glaze:

1. Separate the cherries from the cherry sauce. Place the cherries on top of the cheese cake.
2. Meanwhile place the gelatine sheets in a bowl with cold water, let the sheets soak for 5-10 minutes.
3. Add the drained cherry sauce into a cooking pot.
4. 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.
5. Fill the cherry sauce on top of the cheesecake.
6. Store the cheesecake cold in the refrigerator for 3-4 hours or night over.
7. Serve and enjoy.