Description
Today I have on the website a little Anniversary - this is my 300th uploaded the recipe. I decided to make you all a gift - a gentle cheesecake: strawberry with cream and chocolate. Is simple, looks nice, well, of course, very tasty.
Ingredients
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Brown sugar
1 cup
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Cookies
200 g
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Butter
100 g
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Cheese
500 g
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Dark chocolate
200 g
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Cream
500 ml
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Strawberry
200 g
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Gelatin
20 g
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Water
100 ml
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Coconut shavings
1 pack
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Mint
Cooking
The preparation of cheesecake start with the basics. Take 50 grams of dark chocolate, break it into small pieces, add butter and melt in the microwave or in a water bath.
Take butter cookies grind in a blender and add to the melted butter with chocolate, mix.
Take the separable form (mine was 22 cm diameter), laid the foil on the case, if not tight, not to leak filling. Spread the base and press it by hand, put in the fridge to solidify.
For the preparation of casting we'll need brown sugar fine from "Mistral".
Take 150 g of chocolate, break it into pieces and pour 100 ml of cream. Put to heat in a water bath until complete dissolution of chocolate in cream.
To fill it is better to take soft cheese, if the cheese grains, it is necessary carefully to wipe through a sieve. Add to the cream cheese, the remaining (400 ml) of cream, brown sugar fine from "Mistral". All thoroughly beat with a mixer.
To the beaten curd add the melted, slightly cooled chocolate.
Stir it carefully.
Soak the gelatin in water according to the instructions on the package. I have instant gelatin, you can do it in advance. The heated gelatin, continuously stirring until completely dissolved, do not boil, set aside to cool.
Strawberries wash, peel, cut into arbitrary pieces.
Add the strawberries to fill, there add dissolved gelatin, stir it carefully.
Take out of the refrigerator form with the base, spread the filling and gently even out the surface. All you need to do quickly, pouring can quickly congeal. Put the form in the refrigerator for full hardening for 4 hours.
The finished cheesecake out of the refrigerator, remove the mold wall. If you have problems extracting, by the edge of the can to hold the knife.
To decorate the cake sprinkle coconut on top and sides. Mid-sprinkle of crushed chocolate (20 oz) or chocolate chips. When serving, garnish with mint leaves.
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