Cheesecake "Tenderness"

Description

This wonderful recipe I saw in cooking in a Cook Good. It turned out wonderful! Rarely cling to the recipes, but the whole family is ecstatic! The name I came up with, because on the website was listed as just cheesecake. Making it you will understand why Soft! Its velvety and soft texture will not leave anyone indifferent! The flavor is balanced, moderately sweet.. Melts in your mouth, eat the first portion, closing his eyes with pleasure;)

Ingredients

Cheese

500 g
Chicken egg

5 piece
Sour cream

100 g
Potato starch

2 Tbsp
Vanilla

1 pack
Sugar

200 g
Sour cream

400 g
Powdered sugar

50 g
Thickener for cream

1 pack
Banana

2 piece
Dark chocolate

20 g

Cooking

So ... combine cheese, yolks of five eggs, sour cream, cornstarch and vanilla in the bowl of a blender or any other deep dish. Whites until put in the refrigerator, we need them to be cold.

Using a blender (mixer) to turn the cheese and the remaining ingredients into a homogeneous cheese paste without any lumps.

Next, whisk the whites in gustashaw foam. I check turning the bowl upside down=) Then again turn on the mixer and quietly pour sugar, then whisk for another 5 minutes.

Quickly turn on the oven to preheat to 180 degrees. And return to the text)) Connecting the protein and cheese in one bowl.

Very carefully begin to mix it up, not quickly. The author recommends to involve movements to yourself! I have obtained somehow in his own way) the Main thing is not to hurry!

Domeshivat until smooth And spread in the form previously greased with butter. Put into the oven for 40 minutes. Because we all have different ovens, the time may fluctuate slightly. And by the way, don't open the oven until it is cooked! The cake should be Golden brown like a biscuit. Recommendation from the author to give it rest ajar the oven.

While our charm is getting ready make cream. In a bowl put the cream, icing sugar and a thickener for cream. All this beat with a mixer. Take the banana (s) break into small pieces for convenience and mash with a fork. Into mush. Then add to the cream and beat for another few minutes. The cream is ready. Unnecessary skip it for now in the fridge. Then grate the chocolate on a fine grater and also in the refrigerator.

Here and ready our almost pudding. Rested pudding, the recipe author, overturn on a dish. I sometimes flip when the top turns a hump, and the cream you want evenly, leave on the form. So.

On a slightly warm pudding I dipped our wonderful cream and sprinkle with grated chocolate... And...??! A bit more patience, my friends! Will ship it in the fridge until cool. I prefer in the same form, where it was baked.

Everything!! Hope your pudding is not dragged out of the fridge while you are making tea;) Bon appetit!

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