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Royal cheesecake with cocoa in the oven

758

Kitchen Russian

Calorie content 303.7 kcal

Portions 4 port.

Cooking time 25 minutes

Proteins * 10 gr.

Fats * 8.1 gr.

Carbohydrates* 69 gr.

Content

Very interesting pastries based on sand crumbs with cocoa and curd filling. The combination of flavors is quite classic: chocolate richness and curd-creamy notes, the cheesecake simply cannot turn out to be tasteless. We advise you to choose cottage cheese with a high percentage of fat, it gives a more delicate texture to the filling. Before serving, be sure to let the cake cool down: it will be easier to cut this way, and the taste will manifest itself in all its glory.

Ingredients

Cottage cheese 200 gr. Wheat flour 1 tbsp. Granulated sugar 3 tbsp Cocoa powder 2 tbsp Egg 2 pcs. Vanillin 1 pinch Powdered sugar 2 tbsp Butter 100 g Vegetable oil for lubrication

Cooking process

For the base of the cheesecake, you need to prepare the sand crumbs. To do this, first mix the dry ingredients. Sift flour into a bowl, add granulated sugar and cocoa powder. Mix all the ingredients with a spoon. Rub the cold butter on a coarse grater directly into the flour mixture. So that a piece of butter is quickly rubbed and does not stick, we dip it periodically directly into the dry mixture during the rubbing process.

Mix the butter with the flour mixture and grind everything together with dry hands. You should get a fine crumbly crumb of chocolate color. The base for the cheesecake is ready, we put it in the refrigerator until the cake is formed.

Let's move on to preparing the curd filling. Put the cottage cheese in a separate bowl. Break eggs on top, pour vanillin and powdered sugar.

Mix everything well together until smooth. If you like filling with grains of fried curd texture, then just mix the curd with the rest of the ingredients with a spoon. If you prefer a homogeneous delicate texture, then punch the mass with an immersion blender until you get a smooth consistency.

Grease the baking dish with vegetable oil using a silicone brush. Pour in half of the cooked chocolate chips. Distribute it evenly over the entire area of the form, tamp it slightly and raise the low sides.

Pour the curd mass upstairs. We distribute it additionally with a spatula into an even layer.

Close the curd filling with the remaining half of the chocolate chips, trying to form an even layer. We send the form with a cheesecake to an oven preheated to 200 degrees in advance. We bake the product for twenty to twenty five minutes.