Easter Calendar 2020 - Easter cheese cake

Today is Easter Monday or second Easter day, which is the the final Easter vacation day here in Denmark.

I will celebrate this last day of Easter with cheese cake using this recipe on Champagne Cheese Cake as starting point. Instead of champagne/sparkling wine I will use apple juice. And the biscuit bottom layer will be blend of digetive biscuits and almonds grounded into flour.

I tried to use mirrow glaze from Tørsleffs in green colour. It did not work for me. First I tried 10 minutes in water with 70'C followed with 5 minutes in boiling water. The glaze was very thick to work with, and it was floating in a big lumpy formation on the top of the cake.

Easter cheese cake: - 8-10 servings

• Biscuit bottom:
• 120 digestive biscuits
• 100 g almonds grounded into flour (with the skin on)
• 130 g butter - melted
• Cake mass:
• 5 sheets of gelatine
• 400 g plain full fat cream cheese
• 1½ dl dairy whipping cream  
• 125 g icing sugar
• 2 dl apple juice 
• Green mirrow glaze from Tørsleffs - optional

Biscuit bottom:

1. Break the digestive biscuits into small pieces using a rolling pin. First place the biscuits and makroner in a freezing bag, so you can control the whereabouts of the cakes.
2. Grind the almonds into flour and mix together with the digestive biscuits pieces.
3. Melt the butter.
4. Stir the butter and 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. Place the gelatine sheets in a bowl with cold water, let the sheets soak for 5-10 minutes.
2. Add the cream cheese, icing sugar and dairy whipping cream in a medium mixing bowl, stir it together using an electrical mixer. 
3. Squeeze the gelatine sheets from excess water. Pour all the apple juice into a cooking pot and add in the gelatine leaves. Melt the gelatine sheets in the juice. 
4. Add the juice-gelatine into the cake mass, while you keep mixing to avoid lump formation.
5. Stir in the remaining sparkling wine by hand.
6. Fill the cake mass into the spring form on top of the biscuit layer.
7. Place the cake cold in the refrigerator for 2-3 hours.
8. Glaze the surface of the cake with mirrow glaze
9. Serve the cake with a glass of wine or a cup of tea :-)