receta_terminada_arandanos[1]

Black Currant-Gingerbread Cheesecake Serves 6 1/2 cup butter 1 1/4 lb. black currants, without stems 1/2 lb. of gingerbread cookie crumbs 1 tablespoon gelatin 1 lb. cream cheese 1 1/4 cup heavy cream 1/8 lb. sugar 1 egg yolk, beaten until... More

Black Currant-Gingerbread Cheesecake Serves 6 1/2 cup butter 1 1/4 lb. black currants, without stems 1/2 lb. of gingerbread cookie crumbs 1 tablespoon gelatin 1 lb. cream cheese 1 1/4 cup heavy cream 1/8 lb. sugar 1 egg yolk, beaten until foamy 6 tablespoons whipping cream Lightly greasy a 9-in. springfold pan with butter. Melt remaining butter in a small saucepan, add to gingerbread cookie crumbs. Mix well. Press this mixture on bottom of pan and refrigerate until hard. Beat cream cheese and sugar in a bowl until smooth and creamy. Fold in whipping cream and 1 lb. of black currants. Melt gelatin in two tablespoon of boiling water and add to black currant mixture. Pour over refrigerated cheesecake crust. Refrigerate until hard, about 1 hour. Beat heavy cream until it forms soft peaks. Add egg whites and pour on top of refrigerated cheesecake. Decorate top and around the edges with remaining black currants. Refrigerate 15 minutes be Less