Risalamande cheesecake in glasses – a recipe for easy little cheesecakes with the flavour of risalamande and cherry sauce. They have a base of crushed vanilla cookies, a creamy cheesecake filling with vanilla and chopped almonds, and a layer of cherry sauce on top.
Good to know
- The dessert can be made the day before.
- The cheesecake has no gelatine, so the cream must be whipped until stiff.
- You can use spiced Christmas biscuits instead of vanilla cookies.
Risalamande cheesecake in glasses
Ingredients
Instructions
Biscuit base
Crush the vanilla cookies finely and mix with the melted butter. Divide the base between 6-8 glasses.
Cream cheese filling
Whisk cream cheese, vanilla sugar, icing sugar and lemon juice in a bowl.
Whip the cream in another bowl.
Fold the whipped cream into the cream cheese mixture and stir in the chopped almonds. Divide the filling over the biscuit base and spread it out.
Spoon cherry sauce over the top and serve straight away, or chill the cheesecakes until serving. Enjoy!
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Risalamande cheesecake without gelatine
The filling is made without gelatine. That is why it is important to whip the cream until stiff and fold it gently into the cream cheese. Then the filling holds its shape and does not collapse.
With leftover rice pudding
There is no rice pudding in this cheesecake. But if you have some leftover cold rice pudding, you can stir 150 g into the cream cheese until smooth. That gives it even more risalamande flavour.
Can you make it the day before?
Yes, the dessert can easily be made the day before, and it is perfect to bring along at Christmas.
Also see my recipes for risalamande and cherry sauce. Enjoy!
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