Seeing the cheesecake in the journal Olya mustard, I definitely decided to cook it. However, I made one change in her recipe, I did classical foundation of shortbread. For such fans of cheesecakes, like me, this recipe is perfect fit — it is unusual, with its highlight, a beautiful and very delicate. For a diameter of 22 cm
Shortbread cookies — 300 g
Butter — 100 g
Maskapone — 500 g
The Egg — 3
Sour cream (fat) — 250 g
Sugar — 80 g
Vanilla sugar — 20 g
Cherry jelly — 1 pack
White Chocolate — 50 g
The fatty cream — 2 tablespoons
1. mascarpone mix with sugar, vanilla sugar and sour cream (not stir). Add the lightly beaten eggs and mix thoroughly.
2. Cookies ground in a blender. Melt the butter, add to the liver and mix. We distribute in the form of cookies baking, forming ledges and send in a preheated 170 degree oven for 10 minutes.
3. Let cool completely then the foundation and spread the stuffing in it. Screed and send in a preheated 160 degree oven for 60 — 70 minutes. Cheese should be tight around the edges, but jiggle in the middle when poryahivanii. Ready reserve cheesecake cool in oven with door ajar for 20 minutes. Then remove it from the oven and cool for fully. Jelly is prepared according to instructions, but use a little less water (I used instead of 400 ml to 300 ml of water).
4. Give the jelly to cool a bit to grab and gently pour it on the cheesecake, go to the refrigerator to complete solidification. Chocolate break into small pieces, put in a saucepan with the cream and melt the low heat until smooth, cool. We cover the edge of cheesecake with chocolate and sprinkle with almond petals.