Ingredients
The base
shortbread cookies
300g
10.50oz
1.20cup
20tbsp
butter
100g
3.50oz
0.40cup
6.70tbsp
chocolate drops
Cheese mass
cream cheese
500g
17.50oz
2cup
33.50tbsp
boiled conddensed milk
300g
10.50oz
1.20cup
20tbsp
egg
2pc
heavy milk
50ml
1.65fl oz
3.35tbsp
Sea buckthorn sauce
sea buckthorn
250g
8.75oz
1cup
16.75tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
cornstarch
15g
0.53oz
1tbsp
water
40ml
1.32fl oz
2.68tbsp
Method
The base
- Preheat the oven to 356F (180C).
- Cover the bottom of a 20cm mold with baking paper. Smear the sides with a thin layer of butter.
- Melt the butter.
- Chop the cookies, and mix with melted butter. Add chocolate drops, and mix again.
- Put the resulting mass into a mold, make the sides and the bottom.
- Bake the base for 15 minutes. Take out of the oven, and cool.
Cheese mass
All the ingredients amust be at room temperature!
- Combine all the components, and beat until smooth.
- Put the mass in a cooled base, and bake at 230F (110C) for 90-120 minutes. * The middle of the cheesecake should shake slightly.
- Cool the cheesecake completely at room temperature, and refrigerate for several hours.
Sea buckthorn sauce
- Mix the sea buckthorn with sugar, and bring to a boil.
- Mash with a blender, and rub through a sieve.
- Combine the starch with water, mix with the resulting sauce, and boil, until thick (the bubbles should appear). Stir constantly.
- Cool, and pour the the sauce over the top of the cheesecake.
