Cheesecake with Cranberry Mousse Recipe
I'm baking cheesecake for her birthday. Do not judge strictly, I decorated my granddaughters, this is a gift that they prepared for me, decorated the cake. A very elegant cheesecake! A thick layer of sweet filling is decorated with cranberry mousse with a slight sourness. The perfect combination.
Servings 8
Cook Time 90 minutes
Ingredients
Cream layer:
- 500 gram Cottage cheese inside the type of Philadelphia or mascarpone
- 250 ml Cream (33%)
- 3 pieces Chicken egg large
- 3/4 glasses Sugar powder
- 3 tablespoons Flour wheat / Flour
- Vanilin to taste
Cranberry mousse:
- 300 gram Cranberries
- 1/2 piece Lemon
- 3 teaspoons Gelatin
- 300 ml Cream (33%)
- 1/2 glass Sugar
Instructions
- Chop the cookies and mix it with butter. Put it on the bottom of the form covered with parchment and stamp it. 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, put all the ingredients for the cream layer. Stir at the lowest speed until smooth. Do not allow the mass to be too saturated with oxygen – such a cheesecake will greatly increase during the baking process, and then fall off.
- Pour the cheese mass on the cookies. Place the mold on a larger baking sheet filled to the middle with boiling water. Bake at 150 °C for about 45 minutes in a water bath. The middle of the finished cheesecake should fluctuate a little. If necessary, increase the cooking time. Remove from the oven and let cool.
- Prepare products for cranberry mousse. Mix cranberries (frozen do not need to be defrosted), lemon juice and sugar. Bring to a 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 homogeneous puree.
- Fill the gelatin with water for 10 minutes to swell. Whisk the cream to stiff peaks.
- Heat the gelatin slightly until completely dissolved, and then pour a thin stream into the whipped cream. Mix gently.
- Carefully, in three steps, add the cream to the cranberry puree.
- Mix thoroughly until the mousse becomes homogeneous 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 fresh cranberries in whipped cottage cheese protein and sprinkle with sugar.
- Enjoy your tea!