ingredienti

Christmas cheesecake

Wow! A beautiful and delicious Christmas cheesecake with a taste of lingonberries! You just have to try this.

Assemble the assistent with the mixer
Add gingerbread + Digestive
Mix with the melted butter and press into a baking pan with a removable edge (approx. 24 cm)
Bake at 170 °c for about 6-8 minutes,
Remove from the oven and lower the heat to 150 °c.
Grate the peel of a lemon and squeeze out about 2 tablespoons of juice.
Assemble the assistent with beater bowl and balloon whisks.
Whisk the cream cheese softly and then add condensed milk and lemon juice + grated peel.
Add the eggs one at a time and whisk together to a smooth batter
Pour the filling into your biscuit shell and place in the oven 150 °c (302 °F)
Bake for about 30-40 minutes
Then cool the cheesecake completely.
Put the gelatin leaves in cold water for about 5 minutes.
Heat 100 ml of the lingonberry juice.
Squeeze out the gelatin leaves and let them melt into the hot lingonberry juice
Then add the remaining drink and the frozen lingonberries
Pour over your completely cooled cheesecake before the gel solidifies
Let your cheesecake stand overnight in the fridge, but at least 3 hours, before loosening the mold. (It is also excellent for freezing)