Cheesecake is a delicious dessert that came to us from America. It takes a little time to prepare, but the end result is worth it. Note that a lot of wine is used in this recipe, so this dessert is recommended to be served only to adults. If it is nevertheless intended for children, then the wine can be replaced with grape juice.
Ingredients for the crust:
- 320 g sugar cookies;
- 180 g butter;
- 1 pinch of vanillin;
- seeds or nuts to taste.
Ingredients for soufflé:
- 180 g sugar;
- 300 g 25% sour cream;
- 25 g gelatin;
- 120 ml of white semi-sweet wine;
- 400 g cream cheese.
Ingredients for the berry layer:
- 300 g of grapes;
- 300 ml of white semi-sweet wine.
Additional ingredients:
- 1 lemon;
- 1 pack of lemon jelly
- grape berries to taste.
Preparation:
- Separate the grapes from the twigs, rinse, dry and cut in half. Peel all halves of grapes, put in one container, pour over with wine and leave to stand for one night.
- Remove the oil from the refrigerator in advance so that it melts a little. Grind sugar cookies into crumbs, combine with butter and seeds (nuts), mix until smooth. This mass will be the basis for the cheesecake.
- Cover a detachable baking dish (with a preferred diameter of 26 cm) with food paper. Put the base on the paper, level it and send it to the oven for 15-20 minutes, preheated to 160 ° C degrees. Note that baking times can vary. It depends on the characteristics of the oven, which must always be taken into account.
- After baking, remove the form from the oven, and cool its contents completely.
- Meanwhile, drain the wine from the grapes. Pour gelatin into any container and pour the same wine, leave to stand for a quarter of an hour until it swells completely. After this time, place the gelatinous mass in a water bath and keep it completely dissolving the gelatin. In this case, the gelatinous mass should not boil. Then remove from heat and cool.
- Combine sour cream with sugar and beat until the loose ingredients are dissolved. Put cheese in the sour cream mass and beat everything again.
- In another container, combine gelatin and 3-4 tablespoons of whipped cream, mix and put in the cream, kneading thoroughly with a spoon. You will get a cheese filling for the cheesecake, which must be divided into two equal parts.
- Put one cheese part on a cold cookie base. Put the halves of the grapes on top of the cheese mass and cover them with the second part of the cheese cream. Smooth everything with a spoon and send to the refrigerator until it solidifies.
- In the meantime, make lemon jelly using leftover wine or grape juice and cool it completely.
- Remove the frozen cheesecake from the refrigerator. Gently pour a cold vein onto it and send it back to the refrigerator to solidify. This usually takes a whole night.
- In the morning, remove the soufflé cake from the refrigerator. Warm the edges of the mold a little with a hairdryer and unfasten, gently move the cake onto a dish, decorate with thin rings of lemon and grapes, serve immediately or send it back to the refrigerator until evening so that it retains its shape.
