I make the whole package into crumbs, but if you want to do half, that would be enough for this recipe.
I save the rest and freeze them for other desserts. The recipe is simple and not exact. Just cookie crumbs mixed with a bit of butter and cinnamon. A food processor of sorts makes things a lot easier to break up. Otherwise you could use a rolling pin and put the cookies in a plastic storage bag.
Mix the butter, crumbs and cinnamon together.
Let's make the filling. Here I am using some cottage cheese and cream cheese, as that is how my grandmother made Kaesekuchen. You can use all cottage cheese if you want or all cream cheese. If you are using all cream cheese you wouldn't need to put it in the food processor just warm it slightly and use a hand mixer to blend and fluff up all the ingredients.
Measure out 2 teaspoons of gelatin, or 1 packet of knox gelatin and 1/4 cup of cool water.
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Add the gelatin and whisk it in till it dissolves or starts to bloom. If you don't mix well it will clump.
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Put all the filling ingredients and 2 tablespoons of the gelatin mix in a food processor and puree it till it is smooth.
Now let's assemble the Kasekuchens
To Make the crust, put 1/4 cup of crumbs into the glasses and use a 3rd glass to push it down.
Divide the yogurt into the glasses leaving about an inch on top for the Rote Grütze. Put into the fridge for 30 minutes until it is firm.
Blend the remaining 2 tablespoons of Gelatin mix into 1 cup of the Rote Grütze
Add the Rote Grütze to top the cheese cake and let it sit another 30 minutes until firm.
Serve alone or with whipped cream.
Knox Gelatin
Either get this box of packets
or buy in a 1 lb jar that
lasts for a long time.
Versatile and so many uses. |
Xanthan Gum
Xanthan Gum is a natural product, that is used to thicken salad dressings and can be done completely cold withouth cooking. |
Bob's Red Mill Arrowroot powder
1 lb.
A very trusted suppler made from the arrowroot plant
and
is gluten free. |
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