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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES - CAKES |
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VERY BERRY
CHEESECAKE |
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INGREDIENTS: |
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3/8 cup Butter, melted
5/8 cup Cookies, crushed
3/8 cup Boiling
1 packet
(1 Tbs.) Gelatin, unflavored powdered, fish *KOSHER*
16 oz. Cream Cheese, package
¼ cup Caster Sugar
1
Lemon, fresh, finely grated zest and juiced
1¼ cup
Yogurt, Greek-style *KOSHER*
1¾ cup Strawberries,
halved [√ for infestation]
3/8 cup Blueberries [√
for infestation]
3/8 cup Raspberries [√ for
infestation]
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INSTRUCTIONS: |
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1. Mix the butter and biscuit crumbs together.
2.
Tip into an 8” loose-based cake tin or deep flan dish and press in an even
layer over the base.
3. Chill for 20 minutes.
4. Pour the boiling water into a measuring cup.
5. Stir in the powdered kosher unflavored fish
gelatin.
6. Leave to dissolve for 10 minutes,
stirring occasionally.
7. Meanwhile, beat together
the cream cheese, sugar, lemon zest, lemon juice and yogurt.
8. Puree half the strawberries in a blender.
9. Then fold this puree with the cream cheese mixture with half the
blueberries.
10. Pour the cooled kosher gelatin
liquid into the mixture in a thin, steady stream, stirring thoroughly.
11. Pour over the biscuit base.
12. Chill until set, ~ 2-3 hours.
13. Remove the cheesecake from the tin mold.
14. Arrange the remaining strawberries, blueberries and raspberries on
top.
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CHEF’S NOTES: Freeze undecorated, either whole or in portions,
for up to 3 months. Puree some extra strawberries, sweeten
them with a little caster sugar and serve as a sauce with the
cheesecake. Strawberries are generally sprayed a lot with
pesticide so, soak them in soapy water for about 3 minutes and
wash well but, don’t bruise them.
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YIELDS: 8 servings |
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Source:
Rabbi Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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