Cheesecake with cherries and a ginger cookie base

Name: Cheesecake with cherries and a ginger cookie base
Ingredients: 225 g Gingerbread crumble; 4 Jars of small cherries (organic); 1 l Debic Cheesecake; 60 g Campina butter, unsalted; 15 Quenelles of cinnamon ice cream; 2 Cinnamon sticks; 3 g agar-agar; 15 Blue violets; 15 Freeze-dried cherries

The combination of cherries, cinnamon, and cream cheese offers a delightful mix of flavors that are perfectly balanced.The sweet and sour taste of cherries contrasts beautifully with the warm, spicy notes of cinnamon and gingerbread, while the creamy texture of cream cheese provides a soft and rich base. Recipe for 15 people.

Ingredients

225gGingerbread crumble

1lDebic Cheesecake

60gCampina butter, unsalted

4Jars of small cherries (organic)

15Quenelles of cinnamon ice cream

2Cinnamon sticks

3gagar-agar

15Blue violets

15Freeze-dried cherries

Preparation

Melt the butter, mix together with the crumble, and divide over round silicone molds. Press down well.
Hold the bottle of Debic Cheese Cake under warm water for at least 20 seconds so the contents loosen from the bottle.
Squeeze the bottle empty into the bowl of the stand mixer and whip the base until airy with the whisk for 5 minutes at full speed.
Transfer the mixture to a piping bag and divide over the silicone molds. Smooth out and freeze.
Drain the cherries well in a sieve and heat the liquid together with the cinnamon sticks. Let the flavors infuse off the heat.
Remove the frozen cheesecake from the molds and place a plastic band around each tartlet, securing with a piece of tape.
Now place the cherries on the cheesecake so you get a border of cherries and return to the freezer so the cherries become well chilled.
Remove the cinnamon sticks from the cherry liquid and bring the liquid together with the agar-agar to a boil. Boil for 1 minute and let cool slightly while stirring.
Now divide the liquid over the tartlets and then let them thaw further in the refrigerator. Remove the band.