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.
| Cook Time | 60 minutes |
| Servings |
Ingredients
Base:
- 180 gram Flour wheat / Flour
- 90 gram Almonds grind or flour
- 110 gram Butter soft
- 2 pieces Egg yolk
Curd layer:
- 320 gram Apple baked, pulp
- 400 gram Cottage cheese 9%
- 120 gram Sugar
- 1 piece Chicken egg
- 50 gram Sour cream homemade
Ingredients
Base:
Curd layer:
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Instructions
- 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.
- Bon appetit.
- Enjoy.
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