Description
Happened to me 15 days ago birthday. The table was rich, and for dessert I wanted something lighter. The choice fell on the cheesecake. It was very tasty, my daughter even half a piece of cheesecake with a visor, it was worth it.
Ingredients
-
Flour
250 g
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Butter
90 g
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Leavening agent
1 tsp
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Sugar
60 g
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Chicken egg
1 piece
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Milk
1 Tbsp
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Dried apricots
100 g
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Pistachios
100 g
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Cream cheese
400 g
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Sugar
1 cup
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Cream
200 ml
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Gelatin
7 g
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Vanilla essence
-
Lemon peel
1 piece
Cooking
To prepare products to have everything at hand.
For the crust RUB the butter into the flour, mix with sugar,
Add the egg and milk.
Knead a soft dough.
Roll out the dough into a round, place in a greased form in diameter 24-26 cm, dispensing a layer thickness of 6 mm. Pin. Bake at 180 °C for 20 min. to Cool without removing from the mold.
Of 1 tablespoon of sugar and 1 Cup water to cook the syrup, add the vanilla extract and apricots, and cook for 10 minutes, dried apricots drain in a colander, to cool, saving some for decoration, the rest finely chopped.
Pistachios (in addition to 12 pieces for decoration) chop. Soak gelatine in 2 tbsp water.
Beat with a mixer cheese with sugar.
Add the apricots and pistachios.
Everything is very thoroughly mixed. Gelatin to warm to dissolve in a water bath, cool to room temperature. To enter in the cottage cheese mixture and quickly beat with a fork.
Separately whip the cream in a lush foam gently with a spatula to mix (not beat!) cream.
The cake seemed a little dry and I slightly wet it with the syrup from apricots.
To place the fondant on the cake, flatten and place in the fridge for 4-10 hours
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