A very tender curd layer with Apple sourness on an unsweetened almond base is a perfect dessert on any day, and on a holiday - even more so ! The combination of different textures and flavors will allow you to enjoy this cheesecake after a hearty meal.
Mix all the ingredients for the cheesecake base evenly. You can do this with a hand mixer and at low speeds, or just with your hands.
Put the form (diameter 18 cm) with the dough on a sheet of baking paper, prick.
Bake at 180 degrees for 15 minutes. Cool.
Prepare the curd filling. This is very simple, if your combine with the "blender" function , can accommodate all the mass for filling at once and mix well. The harvester can do it! It remains to put all the products in a bowl and mix well.
Cheesecake bake in a water bath. To do this, place the form with the dessert in a container filled with water. If your form is detachable, like mine, then you need to wrap it in foil.
Bake until the characteristic state : the edges are set, and the middle still trembles a little. It took me about 1 hour 30 minutes at 140 degrees.
While the cheesecake is being baked , you can prepare sea buckthorn jelly: mix the puree with sugar, cook a little, so that the sugar will disperse. Cool slightly and enter the leaf gelatin, which must be pre- soaked in cold water.
Pour the jelly on the cooled cheesecake, let it stand at room temperature and then send it to the refrigerator to completely solidify.
It is convenient to prepare this dessert on the eve of its consumption, so that it will spend the night in the cold for stabilization.