The tradition of making sugar is widespread in North America. cookies for Christmas, Halloween or, for example, Groundhog Day. Such dessert is often decorated with icing, pastry and looks very festive. Great idea is to combine this crumbly a treat with a beloved creamy vanilla cheesecake. Colorful sprinkles and royal icing on dessert make it по-настоящему рождественским. 
Time: 9 час. thirty min Difficulty: easy Servings: 10-12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- One pack (470 gr.) Of finished sugar dough cookies
- 910 gr. cream cheese, room temperature
- 2 tbsp. granulated sugar
- 1 tbsp. sour cream
- 2 tbsp. l vanilla extract
- 4 large eggs, room temperature
- Red and green pastry topping, for decoration
- 450 gr powdered sugar (about 4 tablespoons)
- 2 tbsp. l dry egg white
- Red and Green Gel Food Coloring
- Special equipment: two pastry bags with small round holes
Recipes with similar ingredients: shortbread dough, curd cheese, sugar, sour cream, vanilla extract, eggs, confetti, icing sugar, egg powder
Recipe preparation:
- Place the grid in the middle of the oven, which you preheat up to 177 ° C. Tamp the cookie dough at the bottom of the split mold for 23 cm cake (use the bottom of the measuring cup to distribute and level the dough). Cook until the cake is cooked. baked, becoming golden brown (12-15 minutes). Give it completely cool down (approximately 30 minutes). Wrap the bottom and the walls of the detachable shape a large piece of foil and place in a large roasting pan. Reduce temperature in the oven up to 163 ° C.
- Beat cream cheese with granulated sugar in a large bowl with a mixer at medium speed for 1 minute. Add sour cream and vanilla extract. Beat until the ingredients are mixed. Stir in the eggs manually and one at a time until they turn into mixture. (Be careful not to over-beat, otherwise the cheesecake will rise and its surface will crack). Move the dough to detachable form. Pour so much hot water into the frypot so that it the level reached about half the height of the mold walls.
- Bake until the pie grasps outside, but center will still remain slightly mobile (approximately 1 hour 20 minutes). Turn off the oven and leave the dessert inside for another hour. Move the cheesecake from the fryer onto the wire rack to cool. Spend knife at the edges of the pie and cool to room temperature. Cover and refrigerate for at least 8 hours.
- Draw a knife against the walls of the mold again and open it to take out the cheesecake. Transfer to a serving platter or stand for the cake. Align the sides with a knife. Put a confectionery sprinkle on on the sides of the cheesecake, making sure that it does not fall on the cake or top part.
- Combine the icing sugar and dry egg in a large bowl with a whisk protein. Pour in 5 tbsp. l water. Beat with a mixer on medium-high speed to form soft glossy peaks, adding at need up to 1 tbsp. l water.
- Place approximately 1/2 tbsp. royal glaze in a pastry shop bag with a small round hole in the tip. Dilute the remaining glaze, adding 1 tsp. water until get the consistency of syrup (you will find out that you have achieved the desired consistency when a thin stream of glaze is found on the surface the rest of the mass, again immersed in it for 8-10 seconds). Place 1 tbsp. diluted glaze in another pastry bag with a small round hole. Distribute the remaining mass between in two small bowls. Color one half in red, and the other is green with gel food coloring.
- Using thick white icing, draw a large cheesecake circle with a wavy edge. Leave the border 2 cm wide. Fill in the center of the circle with diluted white glaze and distribute it with curved pastry scapula to make the surface smooth. Garnish with colored glaze until white has frozen. Leave a cheesecake in the refrigerator so that the coating has time to set at least 1 hour.
