Cheese Cake with Cranberries
30 mins
30 mins
Ingredients
- 180 g Oat Cookies
- 30 g California walnuts
- 120 g Butter
- 15 sheets white gelatine
- 4 fresh egg yolks (L)
- 150 g Sugar
- 7-10 Tbsp Juice of 1 lemon
- 1 kg Cream cheese
- 200 ml Whipped cream
- 1 package Cake glaze red
- 250 ml Cranberry nectar
- 125 g dried cranberries
Directions
- 1
Put the oat cookies in a large freezer bag and crumble them with a rolling pin. Finely grind the walnuts. Melt butter. Mix cookie crumbs, walnuts and the butter well together. Line the bottom of a springform pan (26 cm diameter) with baking paper.
- 2
Put the crumb mixture on top and press flat to form a base. Place in the refrigerator for 1-2 hours.
- 3
Soak gelatine in cold water for 5 minutes. Cream egg yolks with 125 g sugar and lemon juice for 5 minutes. Stir in cream cheese bit by bit. Dissolve the gelatine dripping wet over medium heat and add to the cream cheese mixture while stirring constantly.
- 4
Whip the cream until stiff and fold in. Spread the cream cheese cream on the cake base. Place the cake in the refrigerator for 3-4 hours.
- 5
Prepare the cake glaze with the remaining sugar and the cranberry nectar according to instructions. Add the cranberries and spread the icing on the cream cheese. Chill for another 30 minutes.
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