In this variation of tasty cheesecake the gentle cream consistence is perfectly combined with a biscuit basis and a sweet taste which is shaded by sourness of a fragrant cranberry stuffing. The dessert turns out, worthy to decorate a festive tea drinking.
It is required to you
- Basis:
- - 150 g of a sponge-type cookie;
- - 70 g of a desi.
- Stuffing:
- - 560 g of cream cheese;
- - 160 g of sugar;
- - 3 eggs;
- - 2 tablespoons of rum.
- Cranberry layer:
- - 200 g of a cranberry;
- - 2 tablespoons of sugar.
- Glaze:
- - 50 g of white chocolate;
- - 1 tablespoon of sour cream.
Instruction
1. Crush a sponge-type cookie in a crumb. Add to it the softened desi, mix a fork before receiving a soft obedient dough. Outside wrap up a split mold with a foil, lay a bottom parchment, distribute oil dough and cookies on a bottom, stamp it, create sides on 2/3 heights of boards of a form. Bake a basis of 20 minutes at a temperature of 180 degrees.
2. Warm up a cranberry on slow fire, wipe through a sieve, add to it 2 tablespoons of sugar. Divide eggs into egg yolks and whites, pound yolks with cream cheese and sugar, beat whites in a strong skin, carefully mix in the small portions to creamy weight. Add 3 tablespoons of a creamy stuffing to cranberry puree, stir.
3. On the middle of a basis for cheesecake pour at first in 4 tablespoons of a creamy stuffing, then all cranberry, finish with a creamy stuffing (observe the specified sequence!). Bake on a water bath of 60 minutes at 170 degrees: for this purpose in a baking tray with a form pour hot water, put in an oven.
4. Carry out on form perimeter by a knife, separate cheesecake from walls, leave it in an oven before full cooling, then on all night long remove in the fridge. Kindle white chocolate together with sour cream, fill in with the turned-out glaze a cheesecake top, level a rake, let's stiffen in the fridge. Creamy cheesecake with a cranberry stuffing is ready.