Filter
Reset
Sort ByRelevance
Shelbi bites
Vanilla cheesecake with cranberry
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
185 minDessertunsalted butter, white caster sugar, medium sized egg, lemon, creme fraiche, baking powder, semolina, wheat flour, Blueberry Jam, water,marble plate cake
-
25 minDessertpancake mix, egg, milk, butter, creme fraiche, Limoncello, lemon liqueur, lemon juice, blueberry,pancakes with blueberries and limoncello cream
-
30 minDessertfresh rhubarb, extra strawberry-rhubarb jam, crunchy muesli nuts, pumpkin seeds, unsalted pecans, unsalted butter,rhubarb-mueslicrumble
-
90 minDessertwhite gelatin, camembert cheese, whipped cream, (freshly ground) white pepper, orange, butter or margarine, sugar, Red port, blue grapes, oil to grease,camembert mousse with caramel sauce of red port
Nutrition
635Calories
Fat62% DV40g
Protein24% DV12g
Carbs18% DV55g
Loved it