- Cookie crumb - 3 Cups
- Sugar - 1,5 cups
- Butter - 110 Grams
- Cream cheese - 800 Grams
- Egg - 4 pieces
- Flour - 3 Art. spoons
- Milk - 1/4 Cups
- Lemon zest - 1 st. a spoon
- Vanillin - 1 teaspoon
- Blackberry 200 Grams
- Raspberry - 200 Grams
- Pomegranate seeds - 200 Grams
- Water - 2 items. spoons
Cookie crumbs, melted butter and a quarter of a glass of sugar are crushed to homogeneity with a blender. The resulting mass is densely packed to the bottom of the mold for baking. The form is put in the fridge, while we are still engaged in berries. The remaining sugar, flour and cream cheese we put in a bowl. Beat 2-3 minutes, then add 4 eggs, milk, lemon zest and vanillin, then whisk another 2-3 minutes until smooth. It turns out that such a beautiful cream filling for cheesecake. We take the form from the refrigerator, pour it into it and evenly distribute the cream filling. We put in the oven. Bake for 15 minutes at 175 degrees, then reduce the temperature to 120 degrees and bake another 30 minutes. Then we take out of the oven, cool it and put it in the refrigerator. We put in the pan berries, pomegranate, the remaining sugar and water. We put on an average fire and cook for about 15 minutes, until the berry mixture thickens. On the frozen cheesecake we pour out the cooled berry stuffing from above. Evenly distribute - and everything, cheesecake is ready!
Servings: 6-8