It looks insane, its taste delights. This cheesecake will be a hit of this year’s Christmas

Ten Easter cheesecake It is really unique – not enough that it tastes insane, it looks great. Undoubtedly, it will be the decoration of your holiday table, it will disappear to the last crumb.

Ingredients for the bottom:

• 200 g of butter biscuits (e.g. Petit Beurre),
• 100 g of dark chocolate,
• 50 g of butter.

Ingredients for cottage cheese:

• 500 g of cream cottage cheese (from a bucket),
• 500 g of greasy cottage cheese,
• 50 g of butter,
• 6 eggs,
• 200 g of fine sugar,
• 1 packet of vanilla pudding without sugar (40 g),
• 100 g of milk chocolate,
• 1 vanilla chick,
• 1 tablespoon of cocoa.

Prepare the bottom of the cheesecake. Melt the butter in a saucepan, crush the chocolate into it. Mix to a uniform sauce. Crush the biscuits into the powder and mix thoroughly with chocolate sauce. Put the bottom of the cake tin with a diameter of 22 cm with baking paper. Transfer the biscuit mass into it. Align. Put the cake tin in the fridge.

Heat the cottage cheese and eggs to room temperature.

Grind the greasy curd three times. Combine with cream cottage cheese and liquid (cooled) butter.

Separate the protein from the yolks. Grate the yolks with half the sugar to a fluffy mass. Mix the powder into pudding and grains scraped from the vanilla pad.

Mix the mass with yolks with cottage cheese. Chop milk chocolate and mix it into the cottage cheese.

Whip the protein foam in a separate dish. When whipping in batches, add the rest of the sugar. Gently mix the stiff foam into the cottage cheese.

Put the mass on the bottom of the biscuits. Put the cake tin to the Wednesday level of the oven preheated to 180 ° C. Bake for 15 minutes. After this time, reduce the temperature to 150 ° C. Bake for another hour. Cool the cheesecake in the oven with the door ajar. Transfer to a cool place overnight.

Sprinkle the cocoa cheesecake. Decorate at your discretion.

Source: NowowoPuje.pl