Cheesecake with honeysuckle

Description

This year at the cottage with my mother-in-law great harvest honeysuckle. Decided to make a cheesecake with it. The recipe is simple, based on the classic "new York& amp;quot;, but the honeysuckle gave him a completely different sweet-sour spicy touch.

Ingredients

Cookies

200 g
Butter

100 g
Mascarpone

500 g
Sour cream

200 g
Brown sugar

150 g
Honeysuckle

200 g
Chicken egg

3 piece

Cooking

To prepare the cheesecake, I recommend to use brown sugar fine from "Mistral".

Take honeysuckle. I was already frozen for future use. Fresh berries, of course, after my.

Make a base for cheesecake. Take cookies, I use any cheap butter cookies. Grind them in a blender. Melt butter on the stove or in the microwave. Mix melted butter and crumbs of cookies.

For convenience, all use a split form, but this time I decided to deviate from the rules and took a regular silicone form with a diameter of 22 cm Put on the bottom of a lot of butter and biscuits and press it with your hand, make a small bumpers. Put the form in heated to 180 degrees oven for 10 minutes. The finished form with the base set aside.

Take honeysuckle, pour into a saucepan, place brown sugar fine from "Mistral".

Put on fire and cook for 5 minutes with continuous stirring.

Take the mascarpone (you can take any other cream cheese), add brown sugar fine from "Mistral" and beat with a mixer until the sugar is dissolved.

Add sour cream, whisk, then add the eggs one by one continuing to whisk. But do not overdo it.

In form with the base spread the filling. Slightly shaken.

Top with a spoon put blobs cooked with sugar honeysuckle.

With a toothpick make a pattern. Put in heated to 160 degree oven for 60 minutes.

Ready cheesecake cool in the oven, then leave to cool on the table, and then put in 4-5 hours in the refrigerator.

In this form, cheesecake is easy to take out on a towel (flipping over) and then turn over on a serving dish.

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