Description
Do you love cheesecake? And crumbly? If Yes, then welcome to this recipe is fusion cuisine! Here You will find a pleasant combination of cream cheese, chocolate, summer berries sour and all under a crumbly shortbread crust.
Ingredients
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Flour
400 g
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Sugar
200 g
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Vanilla sugar
11 g
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Butter
230 g
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Ricotta
500 g
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Yogurt
300 g
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Chicken egg
1 piece
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Egg white
1 piece
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Corn starch
40 g
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Sugar
50 g
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Vanilla sugar
11 g
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Dark chocolate
150 g
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Berry
200 g
Cooking
I recommend to start with the filling. A mixer to mix until smooth riccota (500 g), yoghurt (300g), 1 egg, 1 egg white, 40 gr 25 gr corn or potato starch, sugar (50 g) and vanilla sugar (11 grams).
150 g of chocolate melt in a water bath, cool slightly and add to cheese mixture. Mix until smooth. NOT chocolate lovers feel free to exclude it, but to add 80 more grams of sugar.
Dough. The flour (400 gr) mixed with sugar (200 g) and vanilla sugar (11 grams). Add the cold butter (230 grams), diced. Hands all grind into fine crumbs.
The form (I, 26 cm in diameter) greased with butter, lay the bottom pergamena. 2/3 of the dough (about 550 grams) tightly compacted on the bottom. For this you can use a potato masher.
Pour on top of cottage cheese and chocolate filling, then put 200 GM pre-washed and dried berries.
Surface sprinkle with remaining crumbs.
Bake in a preheated to 180*C oven for 1 hour 15 minutes. The last 15 minutes I covered the cake pergamena that it is not burnt. To cool and then removed from the mold.
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