Cheese cake and black currant jelly

Preparation :
Cooking :
Yield : 12 portions

  • 120ml of black currant jelly
  • 375g of cream cheese
  • 375ml of 35% cream
  • 225g of sugar
  • 1,5ml dof vanilla
  • 40ml of orange juice
  • 1 packet (9g) of powdered gelatine
  • 325ml of Graham cookie crumbles
  • 80ml of melted butter

Étapes :

  • Cover a muffin mold with plastic food wrap. The film must be large enough to cover the cake once the mold is filled mold
  • Warm the black currant jelly in the microwave until liquid consistency is obtained
  • Soften the cheese and mix it with the cream, sugar and vanilla
  • Soak gelatin as directed by the manufacturer and warm orange juice about 30 seconds in the microwave
  • Mix gelatin and orange juice and stir in the cheese / cream / sugar / vanilla
  • Fill the molds with the cheesy mixture, leaving 1cm before the edge
  • Let the mix set in the fridge for about 30 minutes
  • Prepare the crust by mixing the crumbs and butter
  • Fill the remaining space of the molds with the crust mixture, press well and cover the plastic food wrap
  • Keep in freezer

For Quebec and Ontario, free delivery with any order of $ 75 or more, before taxes.
Conditions apply