Cheesecake on a biscuit

1424

Kitchen American

Calorie content 219.4 kcal

Portions 10 port.

Cooking time 270 minutes

Proteins * 7.4 gr.

Fats * 14.4 g

Carbohydrates* 18.6 gr.

Content

Biscuit cheesecake is a delicate dessert that will appeal to all sweet tooths. This cheesecake can be prepared in advance and stored in the freezer for about four weeks. Then, when the time comes to serve it, remove it from the freezer and let it thaw in the refrigerator for three hours.

Ingredients

Cooking process

Prepare all the necessary ingredients for the base of the cheesecake. Remove food from the refrigerator about an hour before cooking and allow it to warm to room temperature. All components must be at the same temperature.

Combine eggs and marzipan in a deep bowl.

Use a mixer to achieve a uniform consistency.

Combine wheat flour and baking powder in a small bowl, sift through a sieve and add to the egg mass, stir.

Melt the butter in a microwave oven or in a water bath and pour into the resulting dough, stir again.

Wrap the bottom of the split mold with foil, carefully pour the dough. Place the mold in an oven preheated to 150 degrees.

Bake the crust until golden brown, about 25 minutes.

Prepare the ingredients for the cheesecake.

Soak sheet gelatin in cold water.

Place the raspberry chocolate in a small bowl.

Bring the cream to a boil and pour over the chocolate.

Stir the mixture thoroughly until the chocolate is completely dissolved.

Add gelatin after squeezing it out.

Then add the curd and cream cheese.

Stir with a whisk or hand blender until smooth.

Lay out the Strawberry Fluff.

Add vanilla extract. And mix everything thoroughly.

Place a silicone mat on the hard surface of a cutting board and a metal ring on top.

Gently transfer the previously obtained curd mass.

Spread evenly over the entire surface inside the O-ring and level.

Drown the previously prepared biscuit on top, having previously cut off the edges so that the circumference of the biscuit base is 2 centimeters less than the curd mass. Send to the freezer, covered with cling film on top for 2 hours.