Necessary products

  • 350 g Cheesecake Biscuits
  • 125 g cow butter or margarine
  • the peel of 1 lemon
  • 400 g of sour cream
  • 300 g unsalted cream cheese
  • 2-3 tbsp. powdered sugar
  • 350 g of brightly colored jam (strawberries, cherries, blueberries, berries, etc.)
  • 0.4 g (2 p) vanilla powder or vanilla essence
  • 10 g (1 p) of gelatin, enough for 400-500 ml of liquid

Preparation method

1. Crush the biscuits finely. Add the butter and grated lemon peel to them and knead until you get buttery crumbs. Spread the mixture on the bottom of a rectangular pan (about 20 by 26 cm) and press it down well.

2. Beat the cream cheese and sour cream with a mixer. Add powdered sugar and beat again. We prepare the gelatin according to the instructions on the packaging of the respective manufacturer and add it to the resulting cream. We pour ½ of the cream into another container and mix it with about 2/3 of the jam - this is how we get the colored cream. Pour it onto the biscuit base and spread it evenly. Then we pour the white cream and smooth it, being careful not to mix it with the colored one. We leave the cheesecake in the refrigerator for 1-2 hours.

3. We serve pieces decorated with a little jam