Curd cheesecake with cranberry sauce

Description

Delicate curd cheesecake with cranberry sauce and touch of lemon - a delicious dessert and a great alternative to the usual casserole.

Ingredients

Vanilla sugar

1 pack
Sugar

150 g
Butter

150 g
Flour

150 g
Chicken egg

4 piece
Pudding

40 g
Lemon

1 piece
Sauce

200 g
Cheese

750 g
Semolina

1.5 Tbsp
Soda

0.25 tsp
Salt

Cooking

1. Flour, sugar (50g) and a pinch of salt to RUB into crumbs with chilled butter (80g).

2. Add the egg and knead the dough.

3. Roll the dough and put it in the split mold (d=22cm), forming the basis for our cheesecake. Remove the dough in the fridge for 30 minutes, then put on top of the dough weight (beans or special ceramic balls) and bake in a preheated 200 degrees oven for 15 minutes. Completely cools.

4. Now let's prepare the filling. Curd grind with sugar (100g), vanilla sugar, one stir in eggs.

5. Add the softened butter (70g), all beat well.

6. Gradually add the semolina, a creamy pudding and soda, then add the lemon zest and mix well.

7. Put the cheese mass on the sand based.

8. Top cheese spread cranberry sauce (I used sauce wild cranberries' "TM D arbo").

9. Spoon evenly distribute the sauce to the curd mass. The oven temperature is lowered to 160 degrees bake cheesecake for 45 to 50 minutes, then let it cool completely and remove from the mold.

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