INGREDIENTS
- For the bottom:
- – Vanilla cookies 200 g.
- – Butter 100 g.
- For the filling:
- – Agency cream cheese 500 g.
- – Milk cream 200 cc.
- – Sugar 250 g.
- – Eggs 2 items.
- – Vanilla essence.
- – Lemon juice.
- – 1 tbsp corn starch.
- Tomato jelly:
- – Spherical tomatoes 2 kg.
- – Sugar 800 g.
- – Clove 1 unit.
- – Cinnamon stick 1 unit.
- – Apple seeds. .
CHEESECAKE WITH TOMATO JAM
.
Process :
.
1. Make the bottom by processing the cookies with the melted butter.
2. Place the combination in a 22 cm mildew and flatten nicely with a spoon. Bake at
medium temperature for 10 minutes to make it crispy.
3. Put together the elements which might be going for use for the filling and take them out of the fridge 15
minutes earlier than utilizing them.
4. Beat the agency cream cheese with the sugar with out including air. Incorporate the essence, the eggs
one and the combination of lemon juice and cornstarch.
5. Lastly, add the milk cream.
6. Pour this filling over the pre-cooked cookie base and bake at low temperature (100gr)
for roughly an hour and a half.
Flip off the oven and depart the cheesecake within the oven for about 20 minutes. Take to fridge.
tomato jam
Process :
1. Reduce the ripe tomatoes with out pores and skin and seeds into small common cubes.
2. Place half a tomato with a clove so as to add extra taste to the preparation.
3. Place the tomatoes with the sugar in a saucepan together with a cinnamon stick.
4. Convey to the warmth and let it prepare dinner over low warmth till the tomatoes dissolve and the preparation turns into thick.
To test the purpose, place a tablespoon of jam on a plate that may be very chilly, run your finger or a rubber spatula over it to make a groove. If the groove stays, it’s prepared; if it comes again collectively, it must be cooked.
