Cheesecake with cherry jelly ( Vişne Pelteli Cheesecake)

Cheesecake with cherry jelly

(Vişne Pelteli cheesecake)

Ingredients:

For crust:

1 1/2 packs biscuits/ crackers

                   ( yulafli bisküvi)

  50 gr. butter ( tereyağ)

For cake:

2 packs cream /labne cheese @300g

4 pcs. eggs

3 tbsps. yoghurt

1 glass granulated sugar

3 tbsps. flour

1 vanilya extract or powder

For cherry jelly: ( Pelte için )

2 glasses Sour cherry nectar

1 glass water

1 tbsp. cornstarch

walnuts

Methods: Preheat oven to 180C.

Step 1. Crumble the biscuits and melt the butter. Together in a clean bowl, combine together.

Step 2. Gently press down the crumbs onto the bottom of the pan with your clean hands or with the bottom of a tea glass to have that nice even layer of crust. Refrigerate and set aside.

Step 3. Separate the eggyolks from the eggwhites.

Step 4. With the eggyolks, add in the 1 glass of sugar and beat together till creamy.

Step 5. Place the labne cheese and yogurt into the cream mixture and beat together well. 

Step 6. Drop in the vanilla extract into the mixture and mix. Set aside.

** if vanilla powder is used, just add the vanilla powder to the flour  on Step 10 ** 

Step 7. With eggwhites in another clean bowl, add just a pinch of salt to aid for rising... beat in high speed till soft peaks are formed.

Step 8. This is how soft peaks look like.. now add in a pinch of sugar to form stiff peaks which we will need for this recipe.

Step 9. Stiff peaks are form!! 

Step 10. Slowly add in the flour and vanilla powder if you were not using the extract, as was mentioned in  Step 6.

Step 11. With a rubber spatula or a wooden spoon, FOLD IN the eggwhites and flour together. DO NOT STIR OR BEAT. 

To fold:  Using a large spatula, cut a path down the middle of the mixture with the edge of the spatula. Then gently turn half the mixture over onto the other half. Continue cutting down the middle and turning a portion over. 

Step 12. After you have folded the eggwhites and flour, add them to the cream mixture ( Step 6). 

Step 13. Fold the eggwhite mixture into the cream mixture and immediately pour into the prepared crust that we have from Step 2.

Step 14. Bake for an hour or until the sides of the cake starts to loosen out.

For the cherry jelly:  

Step 1. With a clean pot, mix cornstarch and water with a whisk.

Step 2. Pour in the cherry nectar and sugar, stir well.

Step 3. Cook in medium heat till it thickens. Cool.

Assembly:

This is how your cheesecake will look when it's baked. Don't worry about the cracks for they will be covered with our jelly. :) 

With cool cake.. pour out the cooled jelly to the top of the cake and cover with aluminum foil, and store in the refrigerator till jelly has harden a bit.

Remove the cake from the fridge and drizzle in with some cherry jam and sprinkle in with crushed walnuts.

Slice and Serve!! Enjoy! :)