Description
Pronounced chocolate flavor, despite the fact that chocolate, like cocoa and a little no. Interesting, not quite normal for a cheesecake filling. For fans of frozen cheesecakes.
Ingredients
-
Cheese
400 g
-
Butter
200 g
-
Gelatin
1 Tbsp
-
Chocolate milk
200 g
-
Cookies
50 g
-
Jam apricot
50 g
-
Powdered sugar
-
Vanilla sugar
2 pack
Cooking
Here are the products we need. They are, in principle, a little. The chocolate I took dark.
Form with detachable sides d 18 cm lightly grease with oil, the bottom lay a circle of parchment paper along the sides to lay a strip of parchment. I have a form this size was not and I used d 20 cm, so I had to slightly increase the number of cookies and chocolate. And the cake turned out to be not as high as it should be.
Cookies crushed into crumbs.
100 g of chocolate melt in a water bath and mix with the biscuits.
Spread on the bottom of the mold and slightly compacted. To remove the form in the refrigerator.
Soak gelatine in a little water.
Beat with a mixer cheese, softened to room temperature butter and powdered sugar to taste. Add vanilla or other vanilla flavoring.
Heat gelatin until dissolved and pour into cottage cheese, mix thoroughly, even a little beat up. Pour mixture on cake and put into the refrigerator until fully cured for 2-3 hours.
To the cured filling spread jam and spread over the surface. Leave the cake for 2-3 hours to let the jam dry.
The remaining 100 g of chocolate melt in a water bath and pour it over the cake, gently flatten and put into the refrigerator for freezing.
When the chocolate hardens, melt some more chocolate, pour it into kinetic and applied to the surface of the cake pattern.
Completely frozen cake gently remove from the mold and remove the paper.
For decoration, melt some white and dark chocolate. On baking paper draw small squares and apply the mesh first, white chocolate, and over it dark.
After 10 minutes, carefully fold the paper together with chocolate in a tube and put into the refrigerator.
When chocolate is set, carefully unwrap the paper and to release the tube. Very-very carefully, as they are extremely fragile.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.