Directions: |
Directions:1.Begin by making jello, as instructed on the package. The jello needs time to set before it is added into the cream cheese filling, pro tip is to make the jello the night before. We let the jello set in four different bread forms.
Crust
2 cups (240g) cookie crumbs
1/3 cup (67g) packed light or dark brown sugar
1/2 cup (8 Tablespoons; 113g) unsalted butter, melted
1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
2 Tablespoons (15g) confectioners’ sugar
1/4 cup (60g) sour cream, at room temperature
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
Line the bottom of a springform pan (22 cm) with baking paper. We also had cake plastic around the edge. Crush the biscuit until it resembles fine sand. Melt butter, add brown sugar and mix together with the biscuits. Press the mixture firmly into the bottom of your springform pan. Refrigerate the base while you make the cream cheese filling.
Place the gelatin sheets in plenty of cold water. Add pineapple juice and sugar to a saucepan and bring to boil. Remove the pan from the heat and add the gelatin sheets. Stir well until the gelatin is completely dissolved. Cool slightly, but be careful that the mixture does not set.
Whisk together sour cream, heavy cream and cream cheese until fluffy. The mixture will be runny before it thickens. Add the pineapple juice mixture and whisk until combined. Add lemon juice according to taste.
Chop the jello into pieces, some slightly larger and some small. Carefully fold the jello into the cream cheese filling and pour the mixture over your biscuit base. Put the cake in the fridge for a minimum of four hours. |
This recipe for Terrazzo Cheesecake is from