Grapes and Sea-buckthorn Berries Cheesecake
The recipe Grapes and Sea-buckthorn Berries Cheesecake can be made in approximately 1 hour and 20 minutes. This recipe serves 1 and costs $10.3 per serving. One portion of this dish contains about 61g of protein, 287g of fat, and a total of 3693 calories. This recipe from Home Cooking Adventure has 12 fans. Head to the store and pick up powdered sugar, sour cream, digestive biscuits, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 80%. Grapes And Sea-buckthorn Berries Cheesecake, Pan-Seared Black Sea Bass with Endives and Grapes, and Buckthorn BBQ Sauce are very similar to this recipe.
Servings: 1
Preparation duration: 30 minutes
Cooking duration: 50 minutes
Ingredients:
Sea-buckthorn Berries
Black grapes cut into halves
1 pound (500 g ) cream cheese
5 oz (150 g) digestive biscuits
3 eggs
1 tbsp honey
Finely grated zest of 1 lemon
1 tbsp powdered sugar
8 oz (200 g) sour cream
5 tbsp sugar
4 tbsp (60 g), unsalted butter, melted
1 tsp vanilla extract
Equipment:
food processor
oven
frying pan
knife
Cooking instruction summary:
Preheat oven to 150C (300 F).Crush digestive biscuits. Melt butter and blend with crushed biscuits until ingredients are evenly moistened. Press biscuits mixture with the back of the spoon into bottom of a 20 cm (8 inch) or if you don't want that tall use a 10 inch (26 cm) spring form pan (with a removable base). For the cheese filling beat cheese, sour cream, lemon zest, vanilla extract, honey and sugar in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed. Pour the filling over the prepared crust. Bake for 40-50 minutes until the cheesecake is set. Run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.To serve, remove sides of the pan. Garnish the cheesecake with grape halves and powdered sugar and use Sea-buckthorn Berries for contrast.
Step by step:
1. Preheat oven to 150C (300 F).Crush digestive biscuits. Melt butter and blend with crushed biscuits until ingredients are evenly moistened. Press biscuits mixture with the back of the spoon into bottom of a 20 cm (8 inch) or if you don't want that tall use a 10 inch (26 cm) spring form pan (with a removable base). For the cheese filling beat cheese, sour cream, lemon zest, vanilla extract, honey and sugar in a food processor until well blended. Start adding the eggs one at a time until each egg is absorbed.
2. Pour the filling over the prepared crust.
3. Bake for 40-50 minutes until the cheesecake is set. Run a sharp knife completely around the inside edge of the pan.
4. Let it cool completely at room temperature. Cover and refrigerate overnight.To serve, remove sides of the pan.
5. Garnish the cheesecake with grape halves and powdered sugar and use Sea-buckthorn Berries for contrast.
Nutrition Information:
covered percent of daily need
