YOUR JUDGEMENT
Rice á la Mande Cheesecake
8 persons
Ingredients
Ingredients- Covenant:
- 150 g digestive biscuits
- 50 g chopped almonds
- 75 g melted butter
- Ris á la mande cream:
- 2 leaves husblas
- 1,5 dl cream
- 250 g rice pudding
- 200 g natural cream cheese
- 50 g sugar
- Vanilla seeds from 1⁄2 vanilla pod
- 1 tsp. grated lemon peel
- Cherry topping:
- 2 leaves husblas
-
0,5 l Skælskør Frugtplantage® Cherry Sauce
Preparation
PreparationBound:
1. Crush the biscuits and mix them with chopped almonds.
2. Add the melted butter and press the mixture into the bottom of a springform pan (approx. 20 cm in diameter).
3. Put the base in the fridge for at least 30 minutes.
Ris à la mande creme:
4. Soak the husk in cold water for about 10 minutes.
5. Whip the cream and mix in the rice pudding.
6. Mix the cream cheese with the sugar, vanilla seeds and lemon zest.
7. Stir the rice pudding mixture into the cream cheese mixture.
8. Melt the ice cream over a water bath and mix a little of the cream into the ice cream before stirring into the cheese mixture.
9. Spread the mixture over the biscuit base and refrigerate for at least 1 hour before adding the cherry topping.
Cherry topping:
10. Soak the husk in cold water for about 10 minutes.
11. Slowly heat the cherry sauce in a saucepan and melt the cornflour directly into it.
12. Allow the cherry sauce to cool slightly before spreading over the cheesecake.
13. Refrigerate the ris à la mande cheesecake for at least 4 hours before serving.
TIP: If you want a cherry jelly without whole berries, you can use the pureed cherry sauce from Skælskør Frugtplantage.
Product in the recipe
DISCOVER THE WORLD OF BERRIES
Did you know that we have a wide range of different fruit and berry products? At Skælskør Frugtplantage® you will find everything from beautiful, colourful and tasty jams to fruit porridge in a wide variety of flavours. Our aim is to offer you, the consumer, a wide range of delicious flavours that meet your needs without compromising on good, traditional taste and quality.
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