Cheesecake with cranberry mousse

Description

This delicate dessert I would like to congratulate all the "residents" of the site cook. RU happy year 2016! Dessert recipe I found on the Polish culinary website and are happy to share with you, Cooks!.

Ingredients

Cookies

180 g
Butter

30 g
Mascarpone

250 g
Ricotta

250 g
Cream

250 ml
Chicken egg

3 piece
Powdered sugar

0.75 cup
Vanilla sugar
Corn starch

3 Tbsp
Cranberry

300 g
Lemon juice
Sugar

0.5 cup
Gelatin

3 tsp
Cream

300 ml
White chocolate
Cranberry

Cooking

For sand foundations: in a food processor grind the cookies (like Oreo), add melted butter and mix everything thoroughly (in the combine). Ground for the foundations should be not too wet or dry, if you slap the ball, then the ball will not crumble into crumbs.

The bottom of a split form for baking (diameter 24 cm) vistream baking paper. The form wrap the outside with foil so that upon further baking the cheesecake in a water bath the water would not get inside. The bottom of a thin layer distributed sand base tamping it well.

The form with sand on the basis while let us put aside and make cheese-creamy layer: all ingredients should be at room t. Preheat the oven t 150 deg C, in parallel, boil water for the water bath. All the ingredients for the cheese cream layer, mix with a mixer on low speed. Whipping is not necessary, just mix until smooth.

Pour cheese-cream mixture on a sand base. The form with the future cheese put in baking dish larger, which in turn fill with boiling water so that form and cheese was boiling water to 2/3 the height. Bake cheesecake for 50-60 minutes or until a point where cheesecake is already "grabbed" and only the middle, slightly trembling. Cool the cheesecake off first in the oven, then let cool completely at room t and put into the fridge for final cooling.

While cheesecake cools, prepare the cranberry mousse: in a small pot put the frozen (or fresh) cranberries, add sugar and the juice of half a lemon. Over medium heat bring the mixture to a boil, stirring constantly, achieving full dissolution of sugar.

Gelatin fill a small amount of boiled cooled water and leave for 10 minutes to swell. If gelatin is granulated, the time for swelling need more.

Prepared cranberries wipe through a sieve together with the resulting syrup. Gelatin dissolve in a water bath and using a strainer pour the gelatin solution into the resulting cranberry sauce. Let cool completely ( I briefly removed the mixture in the refrigerator, but closely followed, what would the gelatin started to work)

Pre-chilled cream beat with a mixer until stable peaks.

Put the mixer aside. Into the whipped cream parts will enter the cranberry puree with the gelatin, stirring gently with a spatula (or spoon).

Cranberry mousse pour onto chilled cheesecake, surface treat the earth. Cheesecake in the form of put into the fridge for 12 hours

To decorate the dessert: white chocolate melt on the steam bath, then pour it on baking paper and spread a thin layer. Let chocolate harden and cut molds the asterisk (or other figures)

Get the finished cheesecake out of shape: it will hold a thin heated knife to form walls, remove split ring and place cheesecake on a serving dish.

Decorate the top and sides of cheesecake white chocolate stars and frozen cranberries.

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