- 150 g biscuits
- 125 g butter
- 300 grams of cottage cheese
- 150 g of natural yoghurt
- 100 g of cream (11%)
- Dining Room 2 tablespoons lemon juice
- 1 packet gelatin (10 g)
- 50 grams of sugar (who is not sweet, it can be more)
- Cherry jelly
- Fresh cherries
Cookies grind in a blender to a fine crumb. Melt butter and combine with crumbs.
Bottom split mold (diameter 26 cm) is lined with baking paper, put oil crumb, smooth and lightly pressed his palm.
Put in the fridge for 30-40 minutes.
Gelatin 100 g cream, to swell. After 20-30 minutes to put in a water bath and stir until gelatin is completely dissolved. Do not boil! Leave to cool.
Cream cheese mixed with yogurt, sugar, lemon juice and vanilla. Add cream swollen gelatin, mix well.
Put the cream on the cake, smooth and put 2 hours in the refrigerator to cream froze.
Halved cherry to put on the cake, pour the warm jelly.
Ready cake put into the refrigerator to complete solidification.