Olmeda Origenes | Cheesecake with Quince Jelly and Grapes
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12 May Cheesecake with Quince Jelly and Grapes

Ingredients:

(Molde 15 X 20 cm)Olmeda_Orígenes_jelly_almond_cake

Base:

Cheesecake:

  • 300 gr. Philadelphia Cheese.
  • 240 ml. of cream.
  • 60 gr. of sugar.
  • 3 sheets of gelatin Neutra.
  • Half teaspoon of vanilla extract.

Quince Jelly:

Grape jelly:

  • 200 ml. Grape Juice.
  • 3 Leaves Gelatin neutral.

Preparation:

To start with the Sweet Almond Flatbread Base cut into pieces of a medium size and on the top of the pices add the melted butter. We remove and pour about our mold, which you previously lined with oven paper.We leave in the fridge while we prepare the cheesecake.

The Cheesecake that we will prepare, is a simple cake and you do not need oven for it, we started hydrating the gelatin sheets (put the gelatin in a pot with cold water for 5 minutes and then drain them well). Then we put in a pot, heat the cream with the sugar and stir until it begins to boil, at this point turn off the heat and threw the hydrated gelatin, we continue stirring until completely dissolved. While we wait it to cool down a little cream, we beat the Philadelphia cheese with the vanilla extract until it is smooth.

And with the cream at ambient temperature add the cheese on it and beat gently until the ingredients are well combined.

We took the mold from the refrigerator and pour slowly on the base the cream of cheese.

In the refrigerator for 3-4 hours.

With the Cheesecake curd , put on it a not very thick slices of quince. Reserve.

So we just have to prepare a jelly grapes to finish. To do this we started hydrating the gelatin sheets. While we put in a pot over a medium heat the grape juice, when it start boiling turn off the heat and add gelatin. And remove to dissolve.

Wait until take the ambient temperature and pour carefully over the quince jelly. We can divide on gelatine a whole grapes or cut as decoration. Leave in the fridge 2-3 hours more and ready to serve.

It can occur in an individual format cutting squares or leaving the whole cake.

Apart from the great combination of flavors in this dessert, which is known for everyone , one of the most pleasant and recommended conclusions I get from him, it is to be used as a basis Almond Cakes. Try it and see how bring new nuances to your cake ever !!!

 

Recipe elaborated by Miguel Hinojosa

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