Festive cheesecake with Saint Agur
Creamy, comforting with just a hint of crunch, our delicious cheesecake with Saint Agur will transform the classic cheesecake into a treat for the taste buds!
Preparation Time: 35 minutes
For the base
100 g of butter
75 g of speculoos or ginger nut biscuits
75 g crushed whole grain biscuits eg. Digestive
8 gelatine leaves
150 g of Saint Agur
250g of plain cream cheese
4 eggs (separate the yolks from the whites)
4 dl of crème fraiche 18% or Greek yogurt 10%
100 g of icing sugar
4 gelatine leaves
1 small glass of pickled cherry (about 240g)
2 dl. of red wine or mulled wine
For the base: place the speculoos and digestive biscuits in a plastic bag and crush to crumbs using a rolling pin. Melt the butter, add it to the crushed mixture and mix well. Tip the mixture into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for an hour.
For the cheese mixture: Submerge 8 gelatine leaves in cold water for approx. 10 min. Mix Saint Agur with the cream cheese, egg yolks and crème fraiche. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly).
Whisk the egg whites until they become firm then add the flour and whisk for a further 2 minutes. Carefully incorporate the egg whites with the cheese mixture. Now spoon the cream mixture onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Leave it in the fridge for at least 4 hours (preferably overnight).
Jelly: Submerge 4 gelatine leaves in cold water for 5 minutes. Using a mesh colander, collect the juice of the pickled cherries in a bowl and heat ½ dl of the dripped cherry juice. Take out the gelatine out of the water without squeezing the water out. Add them to the cherry liquid and stir well. Immediately add the wine to cool off the liquid. Decorate the cake with the drained cherry and pour the jelly over when it starts to set.