Tuesday, December 2, 2014

Cheese cake with cream cheese and jelly (cold)

Recently I made a cheese cake and I thought I'd share how, since the recipe I found was kinda backwards.

Since the key part of this recipe i cold (get stuff cold so it sets), doing all the heating first really improves the time it takes to make this cake. To cool the jelly faster you can put the pan in a sink full of cold water (make sure it doesn't tip over).

Ingredients (Found in Norwegian supermarkets):

225 g sweet out crackers (Kornmo)
100 g butter (smør)

1 pk lemon jelly (Using half of the regular amount of water)
3 dl sour cream / creme fraiche (rømme)
200 g cream cheese (e.g. Philadelphia)
100 g icing sugar (melis)
1 ts vanilla sugar (vaniljesukker)
3 dl whipped cream (fløte)

1 pk raspberry/lemon jelly (Using half of the regular amount of water)

1. Melt the butter.
2. Heat water for the lemon jelly for the cake middle (Remember to use half the amount of water on the pack).
3. Add jelly powder to the hot water and let it cool (It should not set so you might have to stir a bit).
4. Crumb the crackers using your fingers / a fork / a mortar. Decide yourself how fine/granular the crumbs should be, pea size and smaller is probably fine.
5. Mix the cracker crumbs and the melted butter in the bottom of a cake form/mold, they should stick together. If not, add more butter. The bottom should fill about 1/5 of the form.
6. Mix sour cream, cream cheese, icing sugar, and vanilla sugar in a bowl, stir until its smooth.
7. Whip cream (make sure the whipping cream is cold or it might become butter instead) and mix it with the cake mix above (6) using a spatula, carefully so the cream stays airy.
8. When the lemon jelly is cold (but not set), mix it into the cake carefully.
9. Pour the cake mix into the cake form and put it in the refrigerator to set, about 1 hour.
10. After 30 min heat water for the topping jelly (Half or a bit more water).
11. Add jelly powder and let it cool.
12. When the jelly is cold and the cake has set, pour the jelly over the cake. Hold a spoon upside down and pour onto it then let it flow onto the cake (this prevents the cake from being damaged/marked by the direct flow of jelly).
13. Let it cool for 1 hour.

Source recipe: http://www.detsoteliv.no/oppskrift/ostekake-med-gelelokk