Football Cheesecake

Tomorrow is the World Cup final 2014, though I’ve personally missed many of the games this year, I had to make a cake to fit the theme!

I do not normally have access to licorice products such as the sauce I used here, Rainbow Lakritsikastike, this one I got as a special delivery from Finland and I’m so happy that it worked in this as I planned.For those who do not like licorice, I suggest trying with blackcurrant jello instead. 🙂 scroll down for the recipe.

Lemon Licorice Football Cheesecake

Lemon Licorice Football Cheesecake

Lemon Licorice Football Cheesecake
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No-bake lemon cheesecake and licorice jelly over digestive cookie crumbs
Servings Prep Time
10people 50minutes
Cook Time Passive Time
5minutes 9hours
Servings Prep Time
10people 50minutes
Cook Time Passive Time
5minutes 9hours
Lemon Licorice Football Cheesecake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
No-bake lemon cheesecake and licorice jelly over digestive cookie crumbs
Servings Prep Time
10people 50minutes
Cook Time Passive Time
5minutes 9hours
Servings Prep Time
10people 50minutes
Cook Time Passive Time
5minutes 9hours
Ingredients
  • Licorice Jelly
  • 14 grams gelatin powder
  • 100 mililiter water boiled
  • 200 mililiter licorice sauce
  • 1/2 teaspoon licorice root powder (optional)
  • Lemon Cheesecake
  • 330 grams Philadelphia cream cheese softened
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest grated
  • 14 grams gelatin powder
  • 50 grams sugar
  • 150 mililiter water
  • 100 grams Digestive biscuits crushed
Servings: people
Units:
Instructions
  1. Pour boiled water over gelatin powder and stir until dissolved, then mix with licorice sauce, added licorice root powder for more intense licorice flavor.
  2. Pour the mixture in a plastic container, of a size that fits 5 hexagons in 2 cm per side. Place in refrigerator and let the jelly set for at least 3 hours.
  3. Cut the set jelly into 5 hexagons using a straight edge knife.
  4. Place the hexagons in a 15.2 cm diameter half-ball aluminium pan, placing one in middle and other four on the sides. Place in refrigerator while preparing the cheesecake mixture.
  5. In a mixing bowl beat the softened cream cheese, lemon juice and lemon zest, continue beating until smooth and shiny.
  6. Mix gelatin powder and sugar, then add to the boiled water and stir until fully dissolved. Let the mixture cool for a minute before adding to the cream cheese mixture. Combine the mixtures and continue mixing until incorporated and smooth.
  7. Pour cheesecake mixture over the licorice jelly hexagons and cover the edges by gently spreading, using a spatula.
  8. Top with cookie crumbs and place in refrigerator for at least 5 hours, preferably over night.
  9. When the cake is set, turn it over on a cake plate. If it sticks, place the pan in a container filled with warm water for few minutes, then place the cake plate on top and flip.
  10. Refrigerate for one more hour, then using a food color marker draw pentagons in between the hexagons to complete the football pattern, and then you are ready to serve the cake.

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