If you like delicate cheesecakes About the creamy consistency, this Boston will be perfect for you. You will make the cheese mass with Three times ground cottage cheese with the addition of mascarpone cheese, cream, eggs and white chocolate. The bottom is very easy to prepare, just connect Cookies with melted butter. Finally prepare cream coatingwhich thanks to lemon and sour cream will have an interesting, slightly sour aftertaste. The icing on the cake will be kajmak patterns. Boston cheesecake It comes out so delicious that it will be difficult for him to resist.
Before you get on baking, prepare from the right sheet. Works well cake tin with a diameter of approx. 24 cm.
Bottom:
- 200 g of favorite cookies, e.g. light biscuits,
- 45 g of melted butter.
Cheese mass:
- 500 g of curd three times,
- 500 g serka mascarpone,
- 200 g of white chocolate,
- 190 g cukru,
- 45 g of potato flour,
- 80 ml cream 36 percent,
- 5 eggs.
Icing:
- 220 ml of sour cream 18 percent,
- 1 tablespoon of sugar,
- 2 teaspoons of lemon juice.
Additionally:
Take the cottage cheese and mascarpone cheese a little earlier from the fridge so that they gain room temperature. Bring the cream to a boil in a saucepan. Remove the dish from the burner, add crushed white chocolate and mix until the ingredients combine. Leave to cool.
Melt the butter and cool down. Believe biscuits for small sand. Add butter to the cakes and mix. Make the bottom of the cake tin with a diameter of 24 cm. Put the prepared bottom of the dough in the fridge for cooling.
Place the cottage cheese in a mixer bowl and combine with mascarpone cheese. Then add sugar and flour and mix again to combine. In turn, add eggs and mix the whole. Hard the chocolate mass before adding to the cheese mass. To do this, add a few tablespoons of cheese mass to chocolate and mix. Then pour everything into the cheese mass and combine.
Pour water into a large heat -resistant dish or on a baking tray. Put them in a preheated oven to the lower level. Take a cake tin with cheesecake above. Pour the finished cheese mass onto the cookie bottom. Bake the dough for the first 15 minutes at 175 degrees Celsius, then reduce it to 120 degrees and bake the cheesecake another hour. Set up the up-down program.
In the meantime, prepare the topping and kajmak. Put the can with kajmaka mass in a saucepan filled with boiling water. Place the ingredients in the bowl, i.e. cream, sugar and lemon juice. Mix everything very thoroughly until a smooth mass is obtained. When the cheesecake bakes and cools, grease it with a sour cream in the whole. On top, make circles or other patterns made of dissolved kajmak mass. The cheesecake tastes best after cooling in the fridge.
Sources: Terazpoczy.pl
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