When Amy posted Blueberry Cheese Tart, I hope I´ll get to try them someday. Today, I made a Sour Cherry, the only jam still left in my fridge, Cheese Cake instead of Blueberry with a little bit modification. No need to bake in the oven, let the refrigerator do it. The cake is really creamy with crisp base. Don´t look at this if you´re on diet. Amy and Inong thanks for sharing the recipe.
250 g cream cheese ( I used 200 g frischkäse/cream cheese)
125 ml sour cream ( I used 200 g schmand/sour cream)
40 ml lemon juice
3/4 can (from 395 g can) sweetened condensed milk
1 tbs blueberry jam (substituted with sauerkirsch/sour cherry jam) -
1 sachet gelatine mix with 60 mls water (just use 45 ml) (Use Halal Gelatine (or Gelatine from Beef bones)--> I used Agartine (10 g) cooked with 100 ml water.
250 g granita biscuit, crushed
125 g butter melted (add if necessary)
grated lemon skin from 1 lemon ( I omitted this)
grated orange skin from 1 orange ( I omitted this)
Crust : Mix all of the ingredients, form a crust in the bottom and along side a springform pan, cover with a wrap and put it in the fridge for 30 minutes.
Tart : Mix cream cheese, sour cream, condensed milk and lemon juice in a bowl with middle speed untill smooth.
Finishing: Set aside 2 tbs tart mixture, mix with 1 tbs blueberry/sour cherry. Pour the rest of the tart mixture inside prepared crust. Form three circle (with blue berry/sour cherry mixture) in the top of the tart, and use a tooth pick or a skewer to form spider-web effect.
Refrigerate for a couple of hours before serving.