Lingonberry cheesecake

Self-made no bake cheesecake from lingonberry juice made by me. So sour and so good! It's so good I already ate half before I could take the picture.

Two posts about previous adventures that made this heavenly dessert possible:

1. https://imgur.com/gallery/l4LfA

2. https://imgur.com/gallery/poqLB

This time, the cake wasn't a lie!

Edit:

Recipe:

1 dl (0.4 cups) of whipped cream
200 g (7 ounces) of cream cheese
7 Digestive biscuits (or about 100 g / 3.5 ounces)
Couple of tablespoons of melted butter (about 50 g)
1 dl (0.4 cups) of sugar
2 teaspoons of vanilla sugar
2 dl (0.8 cups) of ingredient of your choice (like lingonberry juice, cranberry juice, blueberry juice, mangopure etc. )

Gelatin or agar agar or something similar ingredient for thickening. Remember to check the suggested dosage for different products.

Crush the biscuits into tiny pieces. Add in the melted butter. Press the biscuit/butter mix firmly into a springform cake pan with baking paper in the bottom.

Mix the cream cheese, sugars and half of the juice ingredient. Mix until the mixture is completely homogeneous. Add in the gelatin, and mix firmly. I use gelatin powder, and the amount is 2.5 teaspoons of powder and 3 tablespoons of water heated in a microwave.

Finally add in the whipped cream. Mix it gently with the other ingredients.

Pour the mix in the cake pan, and shake it a little bit to create an even surface.

Put in the fridge for about 2 hours.

After 2 hours, take the rest of the juice and add in the gelatin (again, I use 1 tablespoon of gelatin powder). Take the cake from the fridge and pour the juice on top of the mix. To avoid making any craters with the pouring juice, use a tablespoon as a "landing device" near the cake surface.

Let it cool in the fridge for about 4 hours or over night.

Enjoy.

Edit 2:

REMEMBER TO KEEP YOUR HANDS CLEAN! Or at least wear some kitchen gloves. Since you don't bake this thing, you don't want any extra terrestials camping inside the cake.