Cranberry Cheesecake

Cranberry Cheesecake


Chocolate cookies — 300 g
Cranberry — 200 g
Butter — 70 g
Spread cottage cheese — 400 g
Cream (33%) — 200 ml
Sugar — 150 g
Cranberry juice — 100 ml
Gelatin — 16 g
Chocolate chips and cranberries — for decoration


1. Cookies grind in a blender, mix with melted butter.
2. spread the weight in the form and send in the refrigerator while preparing the filling.
3. Gelatin soaked in cranberry juice, give swell, then heated until complete dissolution (not boiling). Whisk cream with sugar to air foam. Cranberries in a blender grind, rub through a sieve. Fresh cranberry juice mixed with whipped cream and cottage cheese. Stirring constantly, pour a thin stream of cooled gelatin.
4. The resulting cream is spread on the basis of the cookie and send in the refrigerator for 12 hours.
5. Before serving, decorate the cake with chocolate chips and fresh cranberries.

Bon Appetit!

Cranberry Cheesecake

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