We really like cheesecakes. They are easy to make and easy to eat. This time we tried a sour variant, finx to our taste. If you prefer sweeter cakes, you can add more sugar to taste.
-for the countertop:
200 g biscuits
100 g melted butter
200 g whipped cream
10 g gelatin
500 g mascarpone
70 g powdered sugar
2 tablespoons cornstarch
3 tablespoons sugar
Grind the biscuits in a food processor / blender, add the melted butter and mix a little until well incorporated.
Place an adjustable ring with a diameter of 20 cm on a plate and pour the biscuit composition, then compact with a straight-bottomed glass.
Put the raspberries with 4 tablespoons of sugar in a bowl and cook for 5-10 minutes. Put half of the composition in a strainer and pass until all the juice is removed. The sauce obtained is allowed to cool.
Put the other half of the composition on the fire again and add the corn starch (dissolved in 20 ml of water). Bring to the boil for a few minutes, stirring constantly. After it has cooled, pour it over the biscuit top and put it on the fridge.
Put the gelatin in a bowl of cold water (50ml) and leave it to hydrate.
Mix the mascarpone cream with the ground sugar until fluffy.
Cut the pomegranate in 2 and squeeze the juice by hand, then add over the mascarpone cream and mix well.
Separately mix the cream for the cream, until it increases in volume and add it to the mascarpone cream and mix.
Melt the hydrated gelatin on a steam bath, then allow to cool and add over the cream and mix. Add the pomegranate seeds (keep a few for decoration). I also had raspberry puree (from the one I added over the cookie sheet) and put it in the cream. Homogenize the composition.
Turn the composition into a cheesecake and let it cool for at least 30 minutes, and in the meantime prepare the jelly.
Hydrate 8g of gelatin in 50 ml of water and then melt in a bain marie until it becomes liquid. Allow to cool then mix the gelatine with the remaining raspberry sauce (approximately 300 ml).
Mix well and then pour over the cheesecake and refrigerate again for at least 3-4 hours.
Before unwinding the cake ring, carefully pass it around with a knife to peel off the edges. I used acetate foil and it came off very easily.
Decorate the cheesecake with raspberries and pomegranate seeds and ground biscuits and then cut into slices.