Sea Buckthorn Cheesecake “Orange Autumn” Recipe
Dear cooks, I propose to cook a delicate and bright, both in color and taste, sea buckthorn cheesecake. In combination with sweet cheesecake, sea buckthorn gives it the perfect taste!
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Base:
Curd layer:
Sea buckthorn jelly:
Instructions
  1. Chop the cookies in a blender until they are crumbs. Transfer the crumbs to a bowl, add the melted butter and cocoa. Mix well.
  2. Distribute the resulting mass in a detachable baking dish (20 cm in diameter), lined with parchment paper.
  3. We wash the sea buckthorn well and put it in a blender.
  4. Grind. Strain through a sieve.
  5. 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.
  6. Add eggs one by one. Mix the mass very well after each egg injection.
  7. 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.
  8. 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.
  9. 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).
  10. Ready cheesecake is served to the table)
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