Description
Cheesecake melts in your mouth like ice cream leaving a creamy chocolate aftertaste!
Ingredients
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Cookies
150 g
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Butter
75 g
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Cheese curd
400 g
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Cream
400 g
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Powdered sugar
70 g
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White chocolate
250 g
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Gelatin
15 g
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Condensed milk
150 g
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Gelatin
5 g
Cooking
The cooking time is indicated without time freezing cheesecake. Cookies grind into crumbs, mix with melted butter.
At the bottom of a split shape with a diameter of 22 cm, lay a circle of parchment paper and evenly compacted biscuits with butter. Boca pave curb tape.
Prepare cream: Soak gelatin in 70 ml of cold boiled water.
Beat powdered sugar and cream cheese.
Melt in a water bath white chocolate. Add the melted gelatin.
Whip the chilled cream in a solid foam and combine with melted chocolate and cheese filling.
Pour the cream on the base and put in refrigerator for freezing.
Meanwhile, prepare the sauce: Combine the condensed milk and previously soaked in 25 ml of cold boiled water and melted until hot gelatin.
Pour the filling into the frozen cream cheesecake. Put in the refrigerator until fully cured.
To release from mold. You can decorate roasted almonds.
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