Cranberry cheesecake

Cranberry cheesecake
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Cranberry cheesecake

Recipe by EvaCourse: DessertDifficulty: Medium

Ingredients

  • Crust

  • 1 1/2 cups / 4 dl almond flour

  • 1 cup / 2,5 dl hazelnut flour

  • 2 oz / 60 g butter

  • 2 tsp cinnamon

  • 2 tsp cardamom

  • Filling

  • 16 oz / 450 g cream cheese

  • 8 oz / 225 g mascarpone

  • 4 gelatin leafs

  • 3 tbsp unsweetened cranberry juice

  • 2 tbsp erythritol powder

  • 4 tsp gingerbread spice

  • Glaze

  • 1 cup / 2,5 dl unsweetened cranberry juice

  • 4 gelatin leafs

  • 2-4 drops of stevia

Directions

  • Crust
  • Mix almond flour, hazelnut flour, cinnamon, and cardamom in a bowl
  • Melt the butter and add it into the bowl with dry ingredients, mix until smooth
  • Spread the dough into an 8-inch / 20 cm springform pan
  • Put to fridge
  • Filling
  • Mix cream cheese and mascarpone until smooth
  • Add erythritol and gingerbread spice, and mix until combined
  • Set the gelatin leaves into a small dish with some cold water for 2-3 minutes
  • Squeeze gelatin leaves dry
  • Warm cranberry juice in a little pan or the microwave
  • Mix gelatin leaves and warm cranberry juice, and mix until leaves are completely melted
  • Mix the gelatin juice well with the cream cheese mixture
  • Spread the mixture on the crust and put it back in the fridge
  • Let set for two hours
  • Glaze
  • After the filling has been set in the fridge for two hours, set the gelatin leaves into a small dish with some cold water for 2-3 minutes
  • Squeeze gelatin leaves dry
  • Warm cranberry juice in a little pan or the microwave
  • Mix gelatin leaves and warm cranberry juice, and mix until leaves are completely melted
  • Let slightly cool, and mix constantly so that the glaze won't stiffen
  • Pour the glaze on the filling, and let set in the fridge for 2-4 hours
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