This layered cheesecake recipe is easy to make. It looks fabulous and the combination of tangy haskap and cream cheese is delicious.
- 1/4 cup water
- 1 tablespoon unflavoured gelatin
- 1 ½ cups plain cream cheese
- 3/4 cup whipping cream
- 1/4 cup sugar
- 3 tablespoons lemon juice
- 3/4 tablespoons Haskapa Juice
- 1 tablespoons Haskapa Jam
- 1/2 cup Haskapa Compote (see separate recipe)
- 3/4 cup Graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons brown sugar
- 1/2 tsp vanilla extract
- Pinch of salt
For Crust: Add graham cracker crumbs, melted butter, brown sugar, vanilla extract and salt into a bowl. Stir until crumbs are moist. In Get 4 small clear dessert bowls or ramekins, and press two tablespoons of crust mixture into each. Refrigerate.
For Filling: Pour 1/4 cup cold water into a small saucepan; add gelatin, stir and let stand for 10 minutes. Over very low heat, stir gelatin until dissolved. Set aside. Blend room temperature cream cheese using a mixer for 3-4 minutes. Add sugar, cream and lemon juice and blend until smooth. Continue blending and pour cooled gelatin into cream cheese mixture. Combine thoroughly. Divide cream cheese mixture evenly into 3 bowls. Add Haskapa Jam to bowl one, stir until blended. Add Haskapa Juice to bowl two, stir until blended. Leave the third bowl plain.
Dessert Layering: Remove serving dishes with crust from refrigerator. Place 1-2 tablespoons Haskapa Compote to cover each crust. Pour Haskapa Jam cheese cake filling over the compote to show 1/2 inch thick layer. Refrigerate to set (15 minutes). Repeat with Haskapa Juice cream cheese filling. * Refrigerate to set (15 minutes). Remove and repeat with plain cream cheese filling. Refrigerate to set or until ready to serve. Before serving, spoon Haskapa Compote over the finished cheesecakes.
*If mixture begins to set in bowls as layers are cooling, microwave for 30 seconds to soften prior to pouring in layers.