Cheesecake Mojito on peanut biscuit
138 300 минут 8 порции
This cheesecake came up with in a fit of inspiration – did pruning mint Bush and decided to make it that way – mint-lime. Yes, and the reason is - competition "School time". Dedicate it to your teacher, love the phrase, which was "If a woman is not prone to witchcraft, she has nothing to do with cooking." On Teacher's Day, dear Taisiya Y.!
Ingredients for Cheesecake Mojito on peanut biscuit
- Chicken egg - 3 PCs
- Sugar - 50 g
- Flour - 50 g
- Cocoa powder - 15 g
- Walnuts - 30 g
- Leavening agent - 4 g
- Cream - 250 g
- Lime - 1 piece
- Sugar - 80 g
- Mint - 1 Puig.
- Gelatin - 6 g
- Water - 3 tbsp.
- Yogurt - 200 g
- Cream - 200 ml
Step by step instruction of cooking Cheesecake Mojito on peanut biscuit
Eggs vzbit before resistant foam, sift the flour, cocoa, baking powder. Grind the walnuts on pulse mode in a coffee grinder or blender along with the sugar. Gently lay them in the batter, stir, pour into mold with a diameter of 19 cm, the bottom lay is pre-pitch. paper.
Bake at 180° for about 30 minutes. Cool.
Put the cake in the split mold, pressed Board and pour on top of it crimcity mass. Refrigerate for 4 hours or overnight. In the morning spend a knife around the edge, remove the ring from the form.
Bumpers to impose fresh mint leaves.
The top is sprinkled through a strainer of the match-powder or decorate as you wish.
(You can take the ready powder jelly Kiwi - it color very well combined and pour the top of the jelly.
I have okresla ready sugar flowers