Vanilla cheesecake with cranberry

Name: vanilla cheesecake with cranberry
Total time: 35 min
Yield: 8
Ingredients: 250 gram date; 200 gram white almonds; 200 gram hazelnut; 200 gram cashew nut; 400 gram cream cheese; 1 vanilla bean; 100 gram white caster sugar; 200 milliliters whipped cream; 2 teaspoon gelatin for the jelly; 300 gram cranberry compote for the jelly; 3 tablespoon unsalted pistachio nut for the garnish

Ingredients

250 gram date
200 gram white almonds
200 gram hazelnut
200 gram cashew nut
400 gram cream cheese
1 vanilla bean

100 gram white caster sugar
200 milliliters whipped cream
2 teaspoon gelatin for the jelly
300 gram cranberry compote for the jelly
3 tablespoon unsalted pistachio nut for the garnish

Directions

For the cranberry layer, mix the gelatine powder with 3 tablespoons of cold water in a bowl and leave to stand for 10 minutes. Stir briefly with a fork so that there are no lumps.
Puree the cranberry compote finely and rub over a pan through a sieve.
Mix in the gelatin mixture and heat to the boil while stirring. Let cool to thick liquid.
Remove the cake from the refrigerator and remove the foil. Pour the cranberry layer over the cake.
Turn around a bit so that the layer is well distributed and let the cake covered with cling film stiffen for at least 3 hours in the refrigerator.
Carefully cut the cake away from the mold and remove the ring. Garnish with the nuts.