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
-
15 minDessertpancetta, extra pure chocolate, bananas, mascarpone, pancake natural, kitchen syrup in pot, unsalted pecans,pancake pie with pancetta
-
40 minDessertpecans, dark chocolate, Red pepper, fresh ginger, whipped cream, cognac, chocolate icecream, cherry, ginger ball in syrup,chocolate ice cream with red pepper and cherries
-
60 minDessertmandarins, prunes, Red port, ricotta, sugar,mousse of ricotta with prunes and mandarin
-
10 minDessertVanilla ice cream, lemon, liquid honey,honey-lemon ice cream
Nutrition
635Calories
Fat62% DV40g
Protein24% DV12g
Carbs18% DV55g
Loved it