Baking cheesecake for her birthday. Do not judge strictly, decorated granddaughters, this is a gift they prepared for me, decorated the cake. Very elegant cheesecake! A thick sweet filling layer is crowned with a light sour cranberry mousse. Perfect combination.
Grind the cookies and mix them with the butter. Put on the bottom of the parchment-lined form and tamp it down. Bake for 10 minutes at 170*C or freeze.
Wrap the mold tightly with a double layer of foil for sealing.
Prepare the products for the cream layer so that everything is at hand. In the bowl of the mixer, place all the ingredients for the cream layer. Mix at the lowest speed until combined. Do not let the mass get too full of oxygen – this cheesecake will grow strongly during the baking process, and then fall.
Pour the cheese mass on the cookies. Place the mold in a larger baking tray filled to the middle with boiling water. Bake at 150*C for approximately 45 minutes in a water bath. The middle of the finished cheesecake should waver a little. If necessary, increase the cooking time. Remove from the oven and allow to cool.
To prepare products for the cranberry mousse. Mix the cranberries (frozen do not need to defrost), lemon juice and sugar. Bring to the boil, stirring, and cook for a few minutes, until the sugar dissolves and the cranberries crack.
RUB through a sieve to get rid of the skin and get a smooth puree.
Fill the gelatin with water for 10 minutes to swell.
Beat the cream to stiff peaks.
Heat the gelatin slightly until completely dissolved and then pour a thin stream into the whipped cream. Gently mix.
Carefully, in three steps, add the cream to the cranberry puree.
Carefully mix until the mousse is smooth and evenly colored.
Put the mousse on the cheesecake, smooth it out, and put it in the refrigerator for 8-12 hours.
Before serving, garnish with "frozen cranberries" - roll the fresh cranberries in the whipped cheese protein and roll over the sugar.