“Eat dessert first” was written on the plates I served my sorrel cheesecake on. The quote is one that many of us might find ourselves doing, if it was not for the great menu many of us plan to enjoy this Christmas. So dessert ends up being served last, as is the custom. However, I always find it difficult to serve desserts like this last. You could never fully enjoy it on an almost full stomach. You need time. You never want a taste, you want your serving size. You also don’t want to gobble it down. You want to take your time and enjoy the smooth creaminess of this cheesecake first, long before you eat any thing else.
The Sorrel Cheesecake Recipe
Yes, this cheesecake is also easy to make, just like the guava cheesecake and the soursoup cheesecake I made a while back. I love easy recipes, no fuss making and no fuss eating as well. This cheesecake is eggless, which means there are less calories to worry about. I topped my sorrel cheesecake with a little jam. If you have sorrel jam, that is great. However, if you have any other type of red jam, such as guava or strawberry, it will do also. You really should not fuss about it. This is cheesecake!
You don’t want to eat your cheesecake stressed out because you topped it off with a jam you feel does not suit the cheesecake. On the other hand, if you like, you can choose to top your cheesecake with a simple white frosting or with a sprinkle some of your favourite fruits. Its all up to you and how you enjoy eating your cheesecake. Just make sure you don’t eat it with guilt. That is the worst way to “eat dessert first”.
So, let’s get to the step by step recipe for this delicious sorrel cheesecake. Enjoy and share!
Biscuit Crumb Crust:
2 cups digestive biscuit crumbs
2 tbsp. sugar
1/4 cup butter melted
1 tsp. cinnamon
1 tsp. nutmeg
1 tbsp. unflavoured gelatin
1/3 c sorrel juice, unsweetened
450 g softened cream cheese
1 cup sorrel juice with pulp (equal amount of juice and pulp)
1 cup sweetened condensed milk
1/2 tsp. red food colouring
Biscuit crumb crust:
Cream cheese until smooth.
Stir in the condensed milk and…
… the sorrel juice/pulp.
Mix well until smooth.
Heat a small pot of water.
In a separate cup pour gelatin in the sorrel juice, mix well….
Place in a ladle and heat over the boiling water in the small pot, until dissolved.
(The thick gelatin melts in heat).
(It gets translucent and thinner).
Remove. Cool and set aside.
Pour softened sorrel gelatin…
Add red food colouring.
Pour in biscuit crumb mold.
Leave to set overnight. Serve cool.
Top with sorrel jam or any other red jam of your choice.
That’s it for this post. Leave a comment if you like my sorrel cheesecake.
Ah gone 🙂