Ingredients
Base:
- 120 gram Cookies
- 60 gram Butter
- 2 tablespoons Cocoa powder
Curd layer:
- 400 gram Cottage cheese
- 60 gram Butter
- 150 gram Sugar
- 1 tablespoon Corn starch
- Salt
- 80 ml Cream (20%)
- 3 pieces Chicken eggs
- 150 gram Sea-Buckthorn
Sea buckthorn jelly:
- 300 gram Sea-Buckthorn
- 100 ml Water hot
- 1 pack Gelatin
- 70 gram Sugar
- 1 pack Sprinkling confectionery
Instructions
- Chop the cookies in a blender until they are crumbs. Transfer the crumbs to a bowl, add the melted butter and cocoa. Mix well.
- Distribute the resulting mass in a detachable baking dish (20 cm in diameter), lined with parchment paper.
- We wash the sea buckthorn well and put it in a blender.
- Grind. Strain through a sieve.
- Pour 1/3 of the sea buckthorn puree into a separate bowl. Add cottage cheese, softened butter, sugar, starch, salt, cream. Mix well until smooth.
- Add eggs one by one. Mix the mass very well after each egg injection.
- Transfer the curd mass into a mold, smooth it out. Bake in a preheated oven at 200 degrees for 10 minutes, then lower the temperature to 110 and keep in the oven for 1 hour - 1 hour 20 minutes. put a baking sheet with water on the bottom of the oven. The cheesecake will be ready when the middle trembles slightly if you move the mold. Let the cheesecake cool completely.
- Next, prepare the jelly. To do this, mix the remaining sea buckthorn puree, sugar, water and gelatin in a saucepan. Put on the fire and, stirring gradually, heat up to 60 gr. Pour the future jelly over the cheesecake and refrigerate for at least 2 hours.
- Next, we take the cheesecake out of the mold and can decorate as desired. I decorated it with a pastry parcel and a stencil in the form of a maple leaf (I cut the stencil out of paper).
- Ready cheesecake is served to the table)