Easter Cheese Cake - Pääsiäiskakku

Many people have a cheesecake for Easter for desert or coffee. The classical Easter desert is Pasha (curd cheese desert), so cheesecake is not that far off the mark. The cheesecake is often flavoured with lemon or has a top layer of mango mousse. There are many recipes for this kind of cake. For decoration either decorate it with “willow cats” made from chocolate or with small chocolate easter eggs.

Ingredients:

Bottom:

100 g Melted butter

250 g Digestive Cookies

Filling:

400 g Creme Cheese

200 g Vanilia Curd Cheese

2 Tbsp Sugar

2 dl Whipping cream

Peel and juice of one lemon

7 Sheets of gelatine

Toping:

3 dl Baby Food Mangopure

2 Sheets of gelatine

Dark chocolate

White chocolate

Instructions:

Crunch the cookies and mix with the melted butter. Press in a round form (26 cm diameter). Put in a cold place to firm up.

Mix curd cheese, creme cheese, lemon peel and sugar.  Whip in a different bowl the cream a slowly lift it under the creme cheese mix.

Press the lemon and warm the juice up in pot and add the gelatine and dissolve it. Add a spoonful of the creme cheese mix to the gelatine and stir. Now add very slowly the gelatine into the creme cheese mix, stir the hole time. Don’t just whop it in in one go!

Put it into a cold place for several hours (4 hours) to firm up.

Dissolve the gelatine in a very small amount of hot water in a pot. Add to the mangopure. Spoon it carefully on top of the cake and put the cake into the fridge for 1-2 hours till the manogpure is firm.

Melt the two chocolates and put them into different plastic bags and cut a small piece of the corner for piping. Pipe now first the white “pussy willows” and then the brown twigs.