Cold cheesecake with cranberry sauce
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Cheesecake meat will be a great appetizer on the holiday table. And cranberry sauce D arbo will give this dish a harmonious sweet-sour note.
Ingredients for Cold cheesecake with cranberry sauce
- Minced chicken - 200 g
- Minced meat - 600 g
- Cream cheese - 300 g
- Cream - 200 ml
- Gelatin - 15 g
- Water - 75 ml
- Salt - 1 tsp.
- Black pepper - 0.5 g
- Vegetable oil - 3 tbsp.
- Bread - 0,5 PCs
- Butter - 2 tbsp
- Berry sauce - 5 tbsp
Step by step instruction of cooking Cold cheesecake with cranberry sauce
Prepare all the products. To prepare cheesecake, I will need a split form with a diameter of 24 see
Gelatin pour 75 ml of water and leave to swell for 15 minutes.
Make the base for cheesecake. Black bread cut in cubes.
Put the bread cubes in the bowl of a blender was crushed. Add butter room temperature, whisk again.
Spread bread crumb in the form, level, press. Remove the form in the refrigerator.
Prepare the filling for the cheesecake. All the mince fry in a pan with vegetable oil.
Fried minced meat scroll through a meat grinder.
Cream and cream cheese whipped with a mixer. A half Cup of the whipped mixture is poured into a ladle, heat on the stove, add swollen gelatin, stir to dissolve (to boil not to bring!). Then a thin stream pour the hot mixture with the gelatin in the cream mixture, mix.
Combine cream mixture and rolled the stuffing. Whisk them in the bowl of a blender to the more homogeneous texture (I mash in 2 batches).
In the beaten mixture, add salt and black pepper.
Pour the creamy meat mixture into the mold, level with a spoon and put into the fridge overnight (or for at least 6 hours).
After this time, cold cheesecake is ready.
Cheesecake cut into slices, spread on a dish, pour cranberry sauce (sauce is served separately in a gravy boat). Served to the table! Bon appetit!