The 17th of May cake in portioned glass is both tasty and pleasant to put on the table, either as a dessert, or for the coffee.
This cheesecake both looks and tastes like May 17th and can be prepared the day before and decorated when it will be used. This recipe yields 8 cakes.
Biscuit base:
300 g of sweet oat biscuits, eg. Bixit
1 tablespoon brown sugar
100 g butter
Crush the biscuit and mix with sugar and melted butter. Divide into 8 portion glasses and press firmly into the bottom and slightly up the edges. Put cold.
Cream cheese:
1 pk lemon jelly
2.5 dl water
200 g cream cheese, e.g. Philadelphia
120 g melis
3 dl sour cream
1/2 teaspoon vanilla extract
3 dl whipped cream
Prepare space in the freezer so you can cool the cakes continuously. Dissolve the jelly in boiling water. Cool at room temperature. It should be cold, but still liquid. Beat together cheese, icing sugar, sour cream and vanilla. Mix jelly and cheese mixture. Beat the cream of the cream and mix it with the cheese filling. Spread the mixture into 2 bowls and distribute one in the portion jars. Put the jars in the freezer. Leave the other bowl at room temperature and stir occasionally so it doesn't start to set.
1. Jelly layer:
1 pk blueberry jelly
2.5 dl boiling water
Dissolve the jelly in boiling water. Cool until cold, but not solidified. Spread over the solidified curd and put the jars back in the freezer.
Once the jelly has solidified, the rest of the curd is distributed over and the jars are put back in the freezer.
2. Jelly layer:
1 pk brinngeberry jelly
2.5 dl boiling water
Dissolve the jelly in boiling water. Cool until cold, but not solidified. Spread over the solidified curd and put the jars in the refrigerator until dessert is to be used, min. 2 hours.
Garnish with fresh berries and mint just before serving.
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