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
-
160 minDessertunsalted butter, Full Milk, tap water, bread mix white, granulated sugar, wheat flour, fresh plum, fresh ginger, medium oranges, five spice powder, cornstarch, custard powder,plum Cake
-
35 minDessertpuff pastry, egg, butter, lemon juice, white caster sugar,lemon tartlet with meringue
-
40 minDessertpears, lemon juice, macaroons, Orange Marmelade, custard powder, sugar, cocoa powder, cooking cream light,pear with vanilla sauce
-
20 minDessertbitter chocolate, golden berries with calyx, fresh strawberry, mandarin, butter cake,chocolate fondue
Nutrition
635Calories
Fat62% DV40g
Protein24% DV12g
Carbs18% DV55g
Loved it