Ilość porcji / Servings - 12
Drukuj / Print
For the bottom
- 2 packages of gingerbread hearts
- 1000 g full-fat cheese
- 150 g sugar
- 2 lemon juice
- 13 gelatin leaves
- 300 g white chocolate
For plum mousse
- 1000 ml of prunes in juice
- 300 ml double
- 13 gelatin sheets
- 100 g sugar
- juice of 1 lemon
For the cheesecake
Put cheese, sugar and lemon juice in a bowl. Mix with a mixer to combine ingredients.
Melt white chocolate in a water bath. Soak the necessary amount of gelatin in the leaves in cold water for about 5-7 minutes, then remove and lightly squeeze.
Heat the squeezed gelatin in a small bowl and dissolve.
Add warm gelatin to warm chocolate, mix thoroughly. Then add 3 tablespoons of cheese mixture to gelatine and chocolate. Pour gelatin prepared in this way into cheese mixture and combine. Pour on biscuit bottom. Put in the fridge until set
Place the prunes with juice, sugar and lemon juice in a blender and mix to a smooth puree. Then lightly heat in a saucepan.
Soak the necessary amount of gelatin in the leaves in cold water for about 5-7 minutes, then remove and lightly squeeze.
Heat the squeezed gelatin in a small pan and dissolve. Combine the puree with gelatin and set aside to cool.
Place the chilled cream in the mixer bowl and whip. Add puree. Mix gently but thoroughly using a spatula. Pour plum mousse layer on the cheesecake. Set aside in the fridge for a few hours, preferably all night.