Name: Sea Buckthorn Cheesecake Orange Autumn
Yield: 0
Ingredients: Cookie - 120 gram; Butter - 60 gram; Cocoa - 2 Tsp; Cottage cheese - 400 gram; Butter - 60 gram; Sugar - 150 gram; Corn starch - 1 tbsp; Salt - 1 tbsp; Creamy - 80 Ml; Chicken egg - 3 PC.; Sea buckthorn - 150 gram; Sea buckthorn - 300 gram; Water - 100 Ml; Gelatin - 1 pack; Sugar - 70 gram; Confectionery sprinkles - 1 pack

Ingredients for - Sea Buckthorn Cheesecake Orange Autumn

1. Sandy base Cookie 120 gram

2. Sandy base Butter 60 gram

3. Sandy base Cocoa 2 Tsp

4. The cottage cheese layer Cottage cheese 400 gram

5. The cottage cheese layer Butter 60 gram

6. The cottage cheese layer Sugar 150 gram

7. The cottage cheese layer Corn starch 1 tbsp

8. The cottage cheese layer Salt 1 tbsp

9. The cottage cheese layer Creamy 80 Ml

10. The cottage cheese layer Chicken egg 3 PC.

11. The cottage cheese layer Sea buckthorn 150 gram

12. Sea buckthorn jelly Sea buckthorn 300 gram

13. Sea buckthorn jelly Water 100 Ml

14. Sea buckthorn jelly Gelatin 1 pack

15. Sea buckthorn jelly Sugar 70 gram

16. Sea buckthorn jelly Confectionery sprinkles 1 pack

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.

1. Stage. Sea Buckthorn Cheesecake Orange Autumn: 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.

1. Stage. Sea Buckthorn Cheesecake Orange Autumn: 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.

1. Stage. Sea Buckthorn Cheesecake Orange Autumn: 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).