Citrus cheesecake with cherry flambé
Date icon - Master recipes 14.09.2022
14 Views icon - Master recipes
Recipe information Information icon - Master recipes
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Cooking:
20 min.
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Servings per container:
2
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Complexity:
Insanity
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Calorie content:
16.82
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Carbohydrates:
0.43
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Fats:
1.51
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Squirrels:
0.13
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Water:
0.18

Ingredients

Cooking

1 . Stage

Grind the shortbread in a blender.

1. Stage. Grind the shortbread in a blender.

2 . Stage

Melt the butter and mix it with our cookie crumbs.

1. Stage. Melt the butter and mix it with our cookie crumbs.

3 . Stage

Place the base in the mold. Layer it on parchment beforehand! Press with a glass to the desired thickness of the crust (1 cm). Put into the oven heated to 170-180 for 10 minutes!

1. Stage. Place the base in the mold. Layer it on parchment beforehand! Press with a glass to the desired thickness of the crust (1 cm). Put into the oven heated to 170-180 for 10 minutes!

4 . Stage

Grate lemon, orange, and lime zest and add to the bowl with the cream cheese! Mix thoroughly!

1. Stage. Grate lemon, orange, and lime zest and add to the bowl with the cream cheese! Mix thoroughly!

5 . Stage

Add citrus juice to our mixture (about 2 tbsp each) to taste! (don't overdo the acidity)!!! Add powdered sugar and whipped cream. Stir everything until smooth!

1. Stage. Add citrus juice to our mixture (about 2 tbsp each) to taste! (don't overdo the acidity)!!! Add powdered sugar and whipped cream. Stir everything until smooth!

6 . Stage

Fill the cake mold with the mixture and put it in the fridge (or freezer) until it is firm!

1. Stage. Fill the cake mold with the mixture and put it in the fridge (or freezer) until it is firm!

7 . Stage

We take cherries (I took frozen cherries) and warm them up in a dry pan. Add the sugar (taste the sourer or sweeter you want).

1. Stage. We take cherries (I took frozen cherries) and warm them up in a dry pan. Add the sugar (taste the sourer or sweeter you want).

8 . Stage

Take cognac (IMPORTANT: the pan must be hot, otherwise the alcohol will not catch fire) add it to the pan and gently light it! Evaporate until the flame does not go out!

1. Stage. Take cognac (IMPORTANT: the pan must be hot, otherwise the alcohol will not catch fire) add it to the pan and gently light it! Evaporate until the flame does not go out!

9 . Stage

Add the remaining zest, mint leaves. Dilute the starch in a small amount of water and add a little at a time, stirring constantly until the consistency you want!!! Taste the sauce all the time to see what flavor you want!

1. Stage. Add the remaining zest, mint leaves. Dilute the starch in a small amount of water and add a little at a time, stirring constantly until the consistency you want!!! Taste the sauce all the time to see what flavor you want!

10 . Stage

We take our dessert out of the fridge... Carefully remove the mold. Strain the sauce and garnish our dish!

1. Stage. We take our dessert out of the fridge... Carefully remove the mold. Strain the sauce and garnish our dish!

11 . Stage

Bon Appétit, everyone!!!

1. Stage. Bon Appétit, everyone!!!