Categories
Blanks for the winter
  1. home
  2. ➠ Sweet pastries
  3. ➠ Cheesecake
  4. ➠ Royal cheesecake with cottage cheese and cocoa

Royal cheesecake with cottage cheese and cocoa

0
727
Kitchen Russian
Calorie content 320.3 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 9 gr.
Fats * 13 gr.
Carbohydrates* 59.5 g
* per 100 gr. product
Royal cheesecake with cottage cheese and cocoa
Content

Fans of a combination of chocolate dough and curd filling will not remain indifferent to this cheesecake. Its base of sand crumbs is very fragile, crumbly, with a rich cocoa flavor, and the curd layer is delicate, melting in the mouth, successfully setting off the chocolate accent with a creamy aftertaste. We also add melted white chocolate to the curd mass - this gives both sweetness and a special richness of taste. Portions of such a cheesecake look very appetizing and attractive due to the contrast of colors - no decoration is required.

Ingredients

Cooking process

step 1 out of 10
Prepare a sandy base with cocoa. Sift flour and a pinch of salt into a large bowl through a fine sieve. Pour in granulated sugar and vanillin. Sift cocoa powder on top.
step 2 out of 10
Mix all dry ingredients in a bowl.
step 3 out of 10
Now rub the cold butter on a coarse grater into a bowl of dry mixture. If the oil sticks strongly, dip it into the mixture while rubbing. With dry hands, mix the oil shavings with the flour mass and grind everything together.
step 4 out of 10
You should get a fine, uniform crumb. The base for the cheesecake is ready, we put it in the refrigerator until the cake is formed.
step 5 out of 10
To prepare the curd filling, put the curd in a separate bowl. It is good if its fat content is high - so the taste of the filling will noticeably benefit. Add granulated sugar, eggs, a pinch of salt and starch to the curd.
step 6 out of 10
Using a hand blender, mix and grind everything together until a smooth, homogeneous mass is obtained. Break the white chocolate into small pieces and place in a heat-resistant bowl. We melt the chocolate to a liquid state in a water bath or in a microwave in a pulse mode. Pour the liquid chocolate into the curd mass and mix thoroughly with a spatula until smooth. The filling is ready.
step 7 out of 10
It is better to use a detachable baking dish, since it allows you to carefully remove the finished cheesecake without the risk of damaging it. Lubricate the form with vegetable oil or cover it with oiled parchment. Pour half of the cooked chocolate chips into the bottom of the mold. We distribute it evenly over the entire area.
step 8 out of 10
Pour the curd mass on top. In order not to displace the crumb layer when pouring, place a spatula under the stream of curd mass - this way the mixture will spread more delicately over the fragile base. We distribute it additionally with a spatula into an even layer.
step 9 out of 10
Pour the remaining crumbs onto the curd filling. We try to do this evenly and completely cover the white layer. We put the form with the cheesecake in an oven preheated to 180 degrees.We bake the cake for forty five to fifty minutes.
step 10 out of 10
We take the finished cheesecake out of the oven and leave it to cool until warm right in the mold. Then carefully remove the cake and let it cool completely. Cut the cooled pastries into portions and serve.

Bon Appetit!

 

Similar recipes

leave a comment

Name
Email
Text *