Cherry coulis:
For the crust:
For the filling:
For the coulis:
Put the cherries with sugar, cornstarch and lemon juice in a small pot and heat over medium heat until the sugar has dissolved. Then add water and mix well. Continue cooking until the mixture is a little thick. Set aside.
For the crust:
Grind the bran crackers in a food processor until obtaining very fine crumbs. Put in a bowl and add melted butter. Mix well until obtaining a wet sand texture. Pour in a springform pan 8 inches in diameter, pressing against the bottom. Freeze for 30 minutes.
For the filling:
Put both cheeses in a bowl and beat for a few minutes. Then add condensed milk and keep beating until smooth.
Put the powdered gelatin and lemon juice in a bowl. Let the gelatin hydrate for about 5 minutes. Then heat in the microwave for 15 seconds or until the gelatin has dissolved completely (it shouldn’t boil).
Add 1 tablespoon of the cheesecake mixture to the gelatin and mix well. Pour immediately over the remaining cheesecake mixture, add cherries, and mix.
Pour all the filling and gently shake the cheesecake to level the surface. Refrigerate for about 12 hours.
Once the cheesecake is firm, add the coulis on top and decorate with cherries and mint leaves (optional).
