Ingredients for - Sea Buckthorn Cheesecake Orange Autumn
How to cook deliciously - Sea Buckthorn Cheesecake Orange Autumn
1. Stage
Chop the cookies in a blender until crumbly. Place the crumbs in a bowl and add the melted butter and cocoa. Mix well.
2. Stage
Spread the mixture in a baking dish (20 cm in diameter), lined with parchment paper.
3. Stage
Wash the sea buckthorn well and put it in a blender.
4. Stage
Grind. Strain through a sieve.
5. Stage
Pour 1/3 of the sea buckthorn puree into a separate bowl. Add cottage cheese, melted butter, sugar, starch, salt and cream. Mix well until homogeneous.
6. Stage
One at a time add the eggs. Stir the mass very well after each introduction of the eggs.
7. Stage
Transfer the curd mass to the mold, flatten it out. Bake in a preheated oven at 200 degrees for 10 minutes, then lower the temperature to 110 and keep in the oven for 1 hour. - 1 ч. 20 minutes. Place a tray of water on the bottom of the oven. The cheesecake is ready when the center shakes slightly if you move the mold. Allow the cheesecake to cool completely.
8. Stage
Next, prepare the jelly. For this, in a saucepan mix the remaining sea buckthorn puree, sugar, water and gelatin. Place on the fire, gradually stirring, heat until it reaches 60g. Pour the future jelly over the cheesecake and leave in the fridge for at least 2 hours.
9. Stage
Then take the cheesecake out of the mold and you can decorate as desired. I decorated it with a pastry parcel and a maple leaf stencil (I cut the stencil out of paper).