Description
Delicate cheesecake with boiled condensed milk, which lends a bold caramel flavor and color to the cheesecake, on a thin base of chocolate batter!
Ingredients
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Flour
300 g
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Sugar
4 Tbsp
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Cocoa powder
2 Tbsp
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Leavening agent
1 tsp
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Butter
125 g
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Chicken egg
1 piece
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Cheese
600 g
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Condensed milk
350 g
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Chicken egg
2 piece
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Sour cream
3 Tbsp
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Corn starch
3 Tbsp
Cooking
For the dough: mix the flour, baking powder, cocoa and sugar.
Cold butter cut into pieces, gradually powdering flour mixture, grind everything into crumbs.
Add the egg and thoroughly vimosewa, gather the dough into a ball.
Knead the dough until smooth, plastic state.
For cottage cheese filling: cottage cheese punching blender to get rid of grit.
Add the boiled condensed milk, starch, sour cream and eggs.
Mix thoroughly with a mixer until a homogeneous, smooth, and creamy.
Spread the dough on the bottom of the form (diameter 20 cm), forming the high rim. Prick the dough with a fork all over the surface.
Put the cheese filling in the form, smooth the top. Send bake in a preheated 180 degree oven for 50-55 minutes. Then the oven off, open door and leave cheesecake in the oven to cool down the oven. Then the cheesecake remove from the oven, give it to cool completely.
Fully cooled cheesecake refrigerate for 3-4 hours, preferably overnight. Optionally, you can decorate top of cheesecake with chocolate icing (I was interested to test the new ready-mix to prepare glaze, I have used) or just sprinkle with powdered sugar.
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