My savior *recipe* for special events









Hello dear sweeties!

I promised yesterday to put out my favourite cake recipe to you guys! It's absolutly one of the best cakes to serve for your guest's, it's a cheesecake with jelly on the top! It's MUCH better than the ones in the stores. I promise that!

I took two pictures though...but fortunatly I found other pictures to show the procedure in an easier way!

Here is the ingridients that you need:


2.) Make the bottom

  • 150 g Bixit-kjeks (Bixit-cookies)
  • 150 g Digestive-kjeks (Digestive cookies)
  • 100 g smør(butter), 1 ts kanel (cinnamon)
  • 1 pk blåbærgele (blueberry-jelly)
  • 3 dl kokende vann (boiled water)
  • 4 dl kremfløte (whipped cream)
  • 400 g kremost naturell (I used philadelphia cheese-cream)
  • 3 dl lettrømme (sour cream)
  • 150 g melis (powdered sugar)
  • 2 ts vaniljesukker (vanilla sugar)
  • 1 pk blåbærgele (blueberry-jelly) And yes, you need two packs!
  • 2 1/2 dl kokende vann (bolied water...again)
  • 1 dl blåbær (blueberry) As topping, but you can choose other types of berries too, like raspberries, but then you need to buy two pack's of raspbarry-jelly instead of blueberry, which is VERY tasty, but I tried something new this time!

  • 1.) Prepare the bakingform.

    Place a baking paper in the bottom of a round shape (24 cm in diameter). Preheat oven to 200 degrees.

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    2.) Make the bottomPlace biscuits, butter and cinnamon in a food processor and run the knife around the cone is smulete and the butter is absorbed into the biscuit crumbs. Empty the mixture into the prepared circular shape and squeeze the mass together until you get a smooth and nice cake bottom. Set the shape of the lowest rack in oven and cook the bottom in 10 minutes. Put it somewhere cold (outside in the balcony or in the refrigerator) in 10-15 min.

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    3. Make jelly and whipping cream

    Mix the jelly powder with 3 cups boiling water. Pour it into a big flat shape so that it get's colder fast. Remember that putting it in a big flat shape makes it also stiff faster, so check up on your jelly in the meantime once or twice. It's not supposed to be stiff, just cold (chilled). Put it in the refrigerator and leave it there for 15 minutes. Whisk a light cream of the cream. Whisk not for long, but stop when the cream get's nice tops.

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    4. Take cream cheese and sour cream smooth

    Put the cheese-cream in a food processor with sour cream, powdered sugar and vanilla sugar and blend until it's smooth. Add the blueberry-jelly, which is now completely cooled, and mix it together. At the end mix in the whipped cream with a spatula. Pour the batter over the cooled cookie bottom. Put the cake into the refrigerator for 3-4 hours.

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    5. Create gel caps

    When the cake has been in the fridge for a little over 3 hours, and you know that it starts to get pretty stiff, make blueberry gel for the topping. Mix the jelly powder with 2 1 / 2 cup boiling water. Stir it well together, pour into a flat shape and set it to cool for 10-15minutes.
    In the recipe it's recommended to set it out to cool for 20-30 minutes, however it might get pretty stiff by then which is why I wouldn't recomment that. And I didn't put it in a big flat shape, I just put the jelly in a round form which wasn't that big, maybe alittle smaller than the cake tin. Now Spread the blueberry over the cheese filling. Once the jelly is completely cold, but still quite fluid, you need to pour the jelly gently over the cheese mixture. Put the cake into the refrigerator for another 1-2 hours, or overnight.
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    6. Get the cake loose from the cake tin

    Heat a bread knife under water, dry thoroughly and cut the cake gently around. It may be necessary to heat the knife several times. Take the cake gently onto a serving dish.

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    Aaaaaaaaand finally the result! This last picture is from the cake that I made yesterday. Sorry for not taking picture during the preparation, but that's how it goes when your bussy making everything PERFECT. And I guess these picture will do, they're even better actually!

    This is the cake before I got it loosed out from the cake tin.
    And....'s the cake after I got it loose from the cake tin! Looks pretty good, ha?
    Check out the shiny effect the jelly gave!

    So here is my favourite cake recipe! I just love it! It's the greatest savior for any type of events! It beats all other cheese cake recipe for me!

    What do you guys think?

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