Cheesecake with the taste of Christmas is a bit of work, but it is worth the work. It tastes good and if you're a bit artistic, it can look really delicious.
300 g gingerbread (it's fine to use the cheap ones from the store)
150 g butter
Gingerbread, berries, mint leaves and Christmas candy for decoration
Crush gingerbread in a food processor or in a bag with a rolling pin. Add diced butters and mix into a smooth dough. Place baking paper in the bottom of a 24 cm springform and press the gingerbread mixture evenly over the bottom. Bake the bottom in the oven at 170 degrees for 10 minutes and set it to cool.
1 hp yellow
2.5 dl water
200 g natural cream cheese
50 g cream cheese with a taste of mandarin and pineapple
1 box of sour cream
1 teaspoon vanilla sugar
100 g melis
3 dl cream
Bring 1 pc of jelly and 2.5 dl of water to a boil and set to cool.
Beat the cream cheese, sour cream, vanilla sugar and icing sugar together well with a mixer.
Whip the cream to cream and set it cold.
Carefully mix the cooled jelly into the cheese mixture and fold in the cream. Pour the mixture over the gingerbread base in the tin and refrigerate the cake for at least 3 hours, until it has set.
1 pk raspberry jelly
2.5 dl water
Make raspberry jelly according to the instructions on the package, but use only 2.5 dl of water. Allow the jelly to cool completely and pour it over the cheesecake that is still in the mold. Cool the cheesecake until the jelly has set.
Cut along the edge of the springform pan and loosen the cake. Put on a serving platter and remove the bottom of the mold, pull away the baking paper.
Garnish with berries, e.g. blackberries, blueberries, raspberries and physalis, gingerbread, polka dots and mint leaves. Cheesecake with the taste of Christmas keeps well for a couple of days in the fridge.
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