When the orders in a freezer bag, I found a beautiful cranberry, I knew how it will use. Delicious, creamy, melts in your mouth. This cheesecake went with me for a long time. Cranberry makes the cheesecake, despite the large amount of white chocolate is not bland. Perfect for me. If you are fans will not be disappointed cranberries. I recommend you very much!
I also invite you to browse through the rest of my cheesecakes.
This is my own recipe.
- 120g ciastek digestive (may be a simple biscuit)
- 2 teaspoon cocoa
- 50g melted butter
Pastry blender crushed. All the ingredients combine so, that was wet sand.
The bottom of the springform pan with parchment paper for baking and smear grease the sides strongly. The bottom of the prepared springform pan cakes put OD. 20 – 22cm. Cool the curd preparation time.
- 400g curd at least 2 times the ground (buckets can be, I used "My favorite’ from Wielun)
- 150g mascarpone
- teaspoon vanilla extract
- Spoon vanilla pudding (powder)
- 60g of icing sugar
- 200g white chocolate melted in a water bath (przestudzonej)
- 3 eggs
- about 200g frozen or fresh cranberries (If you do not have, You can give cherries, will also be tasty)
All ingredients except the eggs placed in the mixer bowl and mix briefly, until all the ingredients are well combined. Then add one by one eggs, mixing thoroughly after each. Ok to mix weight. 120g of cranberries and pour it into the bottom of the prepared, sprinkle on top of the rest of the cranberry.
Pour into a casserole dish with boiling water and put on the bed heated to 180 ° C Oven. Cheesecake insert on the middle level. Bake for 15 minutes, then reduce the temperature to 140 ° C and bake for another 50minut (My cheesecake was equal to the badge, if you take a smaller plaque, to shorten the cooking time). Cheesecake is ready, moving away from the sides of the blade and the center of jerks. Cool in the oven tilted. After cooling insert for a few hours in the refrigerator (and preferably overnight).
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