This delightful Risalamande cheesecake: It consists of entirely classic flavors: almond/vanilla base, Risalamande, and cherry sauce.
Recipe for risalamande cheesecake
1st Sunday of Advent and it’s now completely legal to go Christmas crazy – and I plan to ??
There are so many wonderful recipes I want to try; we need to make chocolates and Christmas cookies… ?
But first, this delightful risalamande cheesecake… ☝?
Isn’t it just so lovely? It consists of completely classic flavors: almond/vanilla base, risalamande, and cherry sauce… ☺️
It was fun to make! I don’t think this will be the last time I tackle cheesecakes ?
Servings: persons
Risalamande cheesecake
This delightful Risalamande cheesecake: It consists of entirely classic flavors: almond/vanilla base, Risalamande, and cherry sauce.
Ingredients
Bottom (20 cm)
- 75 gram Vaniljekranse - Danish Christmas Cookies
- 75 gram Digestive biscuits
- 25 gram Almonds
- 100 gram Butter
Risalamande cream
- 6 pcs. Gelatin Sheets
- 300 gram Rice Porridge finished and cooled
- 100 gram Cream Cheese plain
- 100 gram Powdered Sugar
- 8 gram Vanilla Sugar
- 10 gram Essence Of Almond flavor
- 300 gram Whipping Cream
Cherry Jelly
- 5 pcs. Gelatin Sheets
- 500 gram Cherry Sauce
White chocolate buttercream
- 100 gram Butter soft
- 200 gram Powdered Sugar
- 15 gram Water
- 4 gram Vanilla Sugar
- 50 gram White chocolate melted
Instructions
Base
- Blend vanilla wreath cookies, digestive biscuits, and almonds into small crumbs.Melt the butter and stir well together with the crumbs.Line a springform pan with baking paper on the bottom and cake plastic on the sides, and distribute the crumb mixture evenly on the bottom.Press down well to form an even and firm layer.Refrigerate.
Risalamande cream
- Soak gelatin sheets in cold water.Mix rice pudding with cream cheese, powdered sugar, and vanilla sugar.Squeeze the soaked gelatin free of water and melt it in a saucepan together with the almond flavor.Let it cool to finger temperature and then fold a bit of the rice pudding mixture into the gelatin to cool it down completely.Then fold the mixture back into the rest of the rice pudding.Whip the cream to a light foam and fold it into the rice pudding.Distribute the mixture evenly over the cooled base.Refrigerate.
Cherry jelly
- Soak gelatin sheets in cold water.Boil the sauce and blend it with an immersion blender until smooth and fine.Squeeze the gelatin sheets free of water and add them to the sauce.Stir until the gelatin is melted.Pour the sauce onto your cake and refrigerate until everything is set (about 1 hour).Now you can decorate your cake with, for example, almond flakes, dried berries, and white chocolate.
White chocolate buttercream
- Whip butter, powdered sugar, water, and vanilla sugar well together until fluffy cream.Melt the chocolate and fold it in.Put the cream into piping bags with different nozzles and decorate.Serve and enjoy.
Notes
