Cheese cake with ham and mushrooms

Ingredients:

• crackers - 1 pack


• butter - 100 g


• gelatine - 40 g


• cream cheese with herbs - 200 g


• ham - 200 g


• champignons - 150-200 g


• bulb - 1 piece


• lemon - 1 pc


• cream 33% - 200 g


• horseradish - 2 tablespoons


• watercress


• salt

Preparation:

1. Dry the crumbs (using a rolling pin) and pour into a bowl.


2. Half a portion of the butter is warmed to room temperature. Add to shredded breadcrumbs and mix.


3. Split cake form for parchment. Lay on it the resulting bread mass and compact it. Put in the refrigerator for 15 minutes.


4. Dissolve gelatin in a small amount of water. To warm up, not leading up to a boil, a little to cool and filter.


5. Cress salad wash, dry and chop. Half the gelatin mixture and watercress add to the cheese, mix until smooth. Lay out the form on the base of the cake.


6. Cut the ham into thin slices. Wash the mushrooms, cut into plates. Onion peel and grind.


7. In the saucepan, heat up the remaining butter, fry the onion until golden. Add ham and mushrooms, fry for 5-7 minutes, add salt.


8. Lemon wash, cut in half and from onehalves to squeeze out the juice. Cream in a thick foam. the remaining gelatin mixed with cream, add lemon juice, horseradish, a mixture of ham and mushrooms, salt. Stir thoroughly, put in a cheese cake filling. Put in the refrigerator for 2 hours.

Bon Appetit!