How should the perfect cheesecake taste and look like? Prepare it according to this recipe, and you’ll find out for yourself!
Ingredients
Crunchy Base with Nut Cookies
- Nut cookies – 80 g
- Powdered sugar – 50 g
- Butter – 100 g
Cheese Filling
- Sugar – 150 g
- Apple cider – 60 ml
- Red currants – 300 g
- Heavy cream (30% fat) – 400 ml
- Grated curd cheese – 1 kg
- Gelatin – 10 g
- Eggs – 4 pieces
Cider Jelly
- Powdered sugar – 50 g
- Apple cider – 300 ml
- Lemon – 0.5 piece
- Gelatin – 30 g
Preparation
Step 1: Prepare the Crunchy Base with Nut Cookies Mix softened butter with powdered sugar. Add crushed nut cookies. Mix well, spread onto the bottom of a mold, flatten, and press firmly. Place the prepared base in the refrigerator.
Step 2: Prepare the Cheese Filling In a pot that fits the size of the bowl in which you will beat the mixture, pour water and bring it to a boil. Soak gelatin in cider until it swells. Place the bowl over the pot with boiling water, pour in 200 ml of cream, egg yolks, and add sugar. While continuously whisking the ingredients over the steam, aerate the mixture. Once it’s aerated and hot, add the gelatin and mix until it completely dissolves. Then remove the bowl from the pot and gradually add the grated curd cheese, mix thoroughly, and let it cool. Once the mixture cools and begins to set, whip the remaining 200 ml of cream, gradually add it to the cheese mixture, and mix well. Gradually pour the mixture into the mold, sprinkling it with red currants. Sprinkle the entire surface of the cheesecake with red currants and refrigerate for 30 minutes to set.
Step 3: Prepare the Cider Jelly Soak gelatin in 50 ml of cider. Boil the remaining amount of cider with powdered sugar and a few drops of lemon juice. Once the gelatin swells, add it to the boiling cider, mix well until the gelatin completely dissolves, and let it cool. Once the jelly is cold but still liquid, carefully pour it over the surface of the set cheesecake and refrigerate again for about 1 hour.
