Intro: Sangria Cheesecake
I you had to think of a famous Spanish beverage, without a doubt, you'll think of Sangría.
In Spain, Sangría is mostly drank in summer, since it is very refreshing and it has a low percentage of alcohol.
If you want to surprise your guests with an exotic dessert, this sangría cheesecake is a great option!
Step 1: Ingredients
For the cheesecake:
-150 gr (5 oz) of plain/butter cookies.
-150gr (5 oz) of butter.
-200ml (7 fl oz) of cream.
-Flavorless Jell-o (Enough to make a pint and a half).
-250gr (1/2 lb) of cream cheese (Philadelphia).
For the Sangría:
-1 cup of sugar.
-Fruit (I used an apple, a pear and an orange)
-Juices/sodas (I used pineapple juice and orange soda)
Step 2: Make Sangria
Making sangría is really easy. With this quantities you'll get about two pints of it. Obviously, you won't need that much for the cake (You'll use about 2 cups).
First, put in a bowl or another recipient half a pint of red wine and a a cup of sugar and stir until it disolves. Then add half a pint of orange soda and half a pint of juice and stirr well again.
Finally, cut the fruit in pieces and put it in the wine. Let it settle for about 15 minutes and you are done!
Step 3: Make the Crust
Now is time to make the cookie crust you are going to use as a base.
- First, grind the cookies untill they are practically reduced to dust.
-Then, put them in a saucepan, add the butter and heat the mix while you stir it until the butter is completely melted and you get an homogenous pastry.
-Finally, cover the base of your springform pan with the mix and let it cool for a bit. It's a good idea to put the pan in the fridge for a while, so the crust gets harder.
Step 4: Make the Cheesecake
Now it is time to make the cheesecake itself.
Start by putting the cheese, the cream, two spoons of sugar, and the yoghurt in a big bowl and mix them into an homogenous paste.
Then, prepare the jell-o (enough for 1 pint) using a 3/4 cup of sangría instead of the pint of water and add it to the mixture. Stir until completely blended.
Finally, put the whole mixture in your springform pan (on the cookie crust) and return the pan to the fridge. Let it settle for, at least, 3 hours. When you take it out, it should have a jello-ish texture.
Step 5: Make the Cover
We are going to cover the cheesecake with more sangría jell-o.
Prepare 1/2 cup of flavorles jello, but, instead of using water, use the sangría you made.
While you wait for it to cool down, cut some of the pieces of fruit that you used for the sangría into smaller pieces.
Once is is cooled, make sure that the cheesecake is already done and pour the jell-o over it. Then decorate it with the pieces of fruit and put it back in the fridge for a couple of hours.
Then it'll be ready to eat. It is delicious and refreshing. Remember that it has some alcohol, so kids shouldn't try it.