Lemon pie
Ingredients:
-40 vanilla or lemon flavored cookie crumbles.
-90 grams of unsalted butter.
-1 tablespoon cinnamon powder.
-760 grams of cream cheese.
-1/2 cup heavy cream.
-1 cup sugar.
-The juice of 10 lemons.
-2 tablespoons lemon dander.
-1 pinch of salt.
-6 eggs.
Preparation:
-Make a pie crust by mixing cookie crumbles, butter and cinnamon powder. Once ready, place the mixture on the bottom of the baking dish, press firmly, and refrigerate.
-Now add the cream cheese and sugar to the blender and blend well. Add the heavy cream, lemon crumbs, and lemon juice and continue to beat on low speed.
-Finally, add eggs one by one and refrigerate for 20 minutes.
-After that, pour the batter into a greased baking dish containing the cookie crust.
-Bake in a preheated oven to 180 °C for 45 minutes, remove from oven, let cool, then refrigerate for 4 hours.
-In the meantime, prepare a packet of lemon gelatin and add 50% water or milk in the proportion indicated on the box to make a pie top.
-Still in the baking dish, add the warm gelatin, then place it on top of the pie and refrigerate for another 2 hours to serve.
Black cherry, blueberry and Philly cheese pie
Ingredients for Cherry Blueberry Gelatin:
350 g black cherry blueberry jam (*)
2 bags of cherry gelatin (85 g each) (you can use raspberry gelatin instead if you can’t find cherries)
1 liter of water to prepare 2 bags of gelatin
5 g gelatin powder, neutral taste
25 ml cold water for hydrated gelatin powder
(*) Ingredients for cherry blueberry jam:
250 g pitted and halved black cherries
150 g blueberries
50 ml of water
50 g sugar
1 tsp lemon juice
Ingredients for Philly Cheese Gelatin:
400 g light Philly cheese, room temperature
500 ml evaporated milk
110 g white granulated sugar
Vanilla seed
1/2 vanilla pod
18 g vanilla powder gelatin, neutral flavor
100 ml cold water
Preparation of cherry blueberry gelatin:
First, prepare the cherry blueberry jam. Pour pitted cherries, blueberries, lemon juice, 50 ml of water and 50 g of sugar into a saucepan and bring to a boil. Simmer over medium heat for 10-12 minutes, stirring occasionally. Cool and stir to puree. Strain or strain to remove the peel. Set aside 350 g of the mixture (this is what we need for this recipe) and refrigerate until cool and thickened.
Once the jam has cooled, prepare two bags of cherry or raspberry gelatin (with one liter of water) according to the directions on the box or package. Turn off the heat, add the reserved 350 g of cherry blueberry jam and stir well.
Pour 25 ml of cold water into a small bowl and sprinkle gelatin powder on top. Stir with a spoon or fork to help the gelatin dissolve faster. Let sit for a few minutes to allow the gelatin to absorb the moisture. Then, microwave it for 8-10 seconds until it becomes liquid (gelatin should not be boiled, just heat it slightly as high temperatures will cause it to lose its gelling power).
Add the dissolved gelatin to the cherry and blueberry mixture. Mix well.
Grease a 2.5-liter metal or silicone mold with an appropriate amount of oil and place in the freezer for 5 minutes.
Pour the gelatin into the cooled molds and freeze in the freezer for 1 hour to 1 hour 15 minutes, or until set. Tilting the mold prevents the gelatin from moving. Important Note! The gelatin should set, but not too hard or harden. The gelatin should break easily if pressed hard. If it sets too long, it won’t blend well with the cheese gelatin, and when demolded, the two layers of gelatin will separate. Also, if the gelatin is too soft or not set enough, adding cheese gelatin may cause the two kinds of gelatin to mix.
How to make Philadelphia Cheese Gelatin:
Start making the cheese gelatin 10 minutes before removing the cherry gelatin and blueberry gelatin from the fridge.
Pour 100 ml of cold water into a small bowl and sprinkle the gelatin powder on top. Stir with a spoon or fork to help the gelatin dissolve faster and let it sit for a few minutes to hydrate and absorb all the moisture.
Heat evaporated milk in the microwave or on the stovetop for a while until slightly lukewarm (not boiling).
Pour the warm evaporated milk, Philadelphia cheese (room temperature), sugar and vanilla pod seeds into a blender and blend well. Do not overstir to avoid bubbles. Spare.
Put the hydrated gelatine (which should now be like a hard sponge) in the microwave for 10-12 seconds, or until it is liquid (don’t boil the gelatine, just heat it slightly, as the heat will make it lose its gelling power).
Add the diluted gelatine to the cheese and evaporated milk mixture and stir until well combined.
Spoon the cheese gelatine slowly over the cherry gelatine so that the cherry gelatine does not crumble. You can also pour the mixture onto a spoon and pour it in slowly. The closer the spoon is to the cherry gelatine, the better.
Refrigerate for 6 hours or overnight.
Demoulding: Submerge the mold in warm water for a few seconds. Then, using slightly wet hands, loosen the gelatine from the side of the mold and carefully unmold it onto the plate.
Garnish as desired and serve immediately or chill in the fridge until ready to serve.
