Cheesecake with elderberry syrup
Preparation 30 min,
baking 1 hour 20 min, stabilization
up to 8 hours
Elderberry syrup is an unusual ingredient for our desserts. In Ukraine, it is used mainly for making lemonades and cocktails. But in Great Britain, elderberry syrup is used to make cakes, especially after the royal wedding of Prince Harry and Meghan.
I promise: once you taste cheesecake with elderberry syrup, it will become a permanent ingredient in your desserts.
The recipe is designed for two molds of 10 cm in diameter and 8 cm in height. Forms should be wrapped in foil.
Crush the cookies, mix with butter, divide into two molds and form the bottom of the cheesecake.
Bake for 10 minutes at 180 degrees. Cool down.
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Method of cooking
Beat Philadelphia with sugar and elderberry syrup at minimum revolutions of the mixer.
Add eggs one at a time, mix well.
Pour in the cream, stir again with a whisk.
Pour the cheesecake mixture into two molds.
Bake for 1 hour at 140 degrees. Turn off the oven and leave the cheesecakes in the molds for another hour to gradually cool.
Remove from the oven and let cool completely at room temperature. Place in the refrigerator for at least 5 hours to stabilize.
After the refrigerator, you can take the cheesecakes out of the molds. To do this, carefully run a warm knife between the cheesecake and the mold.
Serve with apricots in syrup.
Apricots in syrup for decoration
Wash apricots, cut each into 8 parts. Sprinkle with sugar. Leave to stand for 30 minutes. Cook in a saucepan for 5-10 minutes after boiling. Pour into a bowl, cover with cling film and leave in the refrigerator until completely cool.