Cheesecake with cherry jelly and almond
Ingredients:
300 grams shortbread
100 grams of butter
Filling:
500 grams
3 eggs
250 grams fat sour cream
80 grams sugar
20 grams vanilla sugar
Topping and decoration:
1 pack of cherry jelly
50 grams of white chocolate
2 tbsp whipping cream
Almond Petals
Mascarpone mix with sugar, vanilla sugar and sour cream (do
not whisk). Add the lightly beaten eggs and mix thoroughly.
Cookies grind in a blender. Melt the butter, add to the
liver and stir. Distribute cookies in a baking dish, forming ledges and send in
a preheated 170 degree oven for 10 minutes.
Let cool completely and then the foundation and spread the
stuffing in it. Flatten and send in a preheated 160 degree oven for 60 - 70
minutes. Cheesecake should be tight around the edges, but the wiggle in the
middle when poryahivanii. Ready reserve cheese cake cool in the oven with the
door ajar for 20 minutes, then remove it from the oven and cool for all.
Jelly cook according to the instructions, only use a little
less water.
Writing jelly to cool a little grab and gently pour it on
the cheesecake, we send in the refrigerator until complete solidification.
Chocolate are breaking into pieces, put in a
saucepan with the cream and simmer to melt the uniformity, cool. Cover the
edges of cheesecake with chocolate and sprinkle with almond petals.