Cheesecake with Sea Buckthorn and Apple Recipe
A very delicate curd layer with apple sourness on an unsweetened almond base is an ideal dessert on any day, and even more so on a festive one! The combination of different textures and flavors will allow you to enjoy this cheesecake after a hearty meal.
Servings
12
Cook Time
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Base:
Curd layer:
Jelly:
Instructions
  1. Mix all the ingredients for the cheesecake base evenly. You can do this with a hand mixer at low RPM or just with your hands.
  2. Place the mold (18 cm in diameter) with the dough on a sheet of baking paper, prick it. Bake at 180 degrees for 15 minutes. Cool.
  3. Prepare the cottage cheese filling. It’s very simple if your food processor with the “blender” function can accommodate the entire mass for the filling at once and mix well. The harvester can do it! It remains to put all the products in a bowl and mix well.
  4. Bake cheesecake in a water bath. To do this, place the dessert form in a container filled with water. If your form is removable, like mine, then you need to wrap it in foil.
  5. Bake until the characteristic state: the edges are frozen, and the middle still trembles a little. It took me about 1 hour and 30 minutes at a temperature of 140 degrees.
  6. 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 first be soaked in cold water. Pour the jelly over the cooled cheesecake, let it stand at room temperature, and then send it to the refrigerator for complete solidification.
  7. It is convenient to prepare this dessert on the eve of its consumption so that it spends the night in the cold for stabilization.
  8. Bon appetit.
  9. Enjoy.
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