now this one was really close! i barely made the deadline for hay, hay ... i decided to give our heirloom birthday cake a twist and throw in something other than pineapple for a change ... i asked my mama, and though we've had this b-day cake several times every year since i was a little kid she had actually never used any other fruit than pineapple for this cheesecake before.
i on the other hand took the bold step of changing a recipe that has travelled from australia to austria 30-ish years ago and has not been changed since.
i decided to submit a cherry cheesecake to hhdd#10:
250 g graham crackers (just take plain butterkeks, it's the best!)that oughta cheer me up, dammit --- actually, it does a little, because it is just delicious!
125 g melted butter
250 ml cream
250 g curd cheese
1 small can of pickled cherries, drained (about 300 g)
3 tbsp of vanilla sugar (you can even skip this!)
10 g gelatine
- crumble the crackers in a food processor and pour the crumbs in a cake tin
- melt butter and mix with the cracker crumbs. press firmly in the tin until the cracker crust is very solid. chill until topping is ready
- in a bowl, combine cream and curd cheese until smooth, add sugar if you like (though it is not really necessary)
- fold in the drained cherries. add some of the liquid for a nice pink colour if you like
- let gelatine soak in a little water for a few minutes. drain exess water and let gelatine dissolve completely over low heat
- combine gelatine with the cream and cherry mixture and quickly pour topping onto the cracker crust
- cover the cake and chill for at least 2 hours