Cheesecake with White and Milk Chocolate Topped with Caramel Sauce
Baking and Desserts | American cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
10
Description
You can use a store-bought crust. I prefer to use my favorite sponge cake.
Ingredients
- Sugar - 10.6 oz
- Ricotta cheese - 21.2 oz
- Chicken Egg - 8 pieces
- Vanilla salt - 3 spoons
- 20% Sour Cream - 4 spoons
- Wheat Flour - 3.5 oz
- White Chocolate - 3.5 oz
- Liquid dark chocolate - 3.5 oz
Step by Step guide
Step 1
Carefully separate the egg whites from the yolks (4 eggs).
Step 2
Whisk the egg whites with a mixer until stiff peaks form. Slowly add the egg yolks one at a time, gently mixing (you can use the lowest speed of the mixer). Gradually add the sugar (150 grams in a thin stream), vanilla sugar (1 teaspoon), and gradually incorporate the flour (sifting it beforehand is essential).
Step 3
Bake the sponge cake in the oven for 30–35 minutes at a temperature of 356°F. Do not open the oven during baking, or the sponge cake will collapse.
Step 4
Prepare the cheese mixture. Carefully separate the egg whites from the yolks (4 eggs). Whip the egg whites with a mixer until stiff peaks form. Add the egg yolks one at a time, along with the sugar (150 grams), ricotta, sour cream, and vanilla sugar (2 teaspoons).
Step 5
Melt the white and milk chocolate in separate pots using a double boiler.
Step 6
Divide the cheese mixture into two parts, mixing one with white chocolate and the other with milk chocolate.
Step 7
Carefully layer the mixture with white chocolate and then with milk chocolate into the cake mold.
Step 8
Place in the oven at 356°F for 1 hour.
Step 9
Chill the cheesecake. Remove it from the mold. Place it on a cake stand and drizzle with caramel sauce on top. If there is space on the sides, decorate with drops of condensed milk. Optionally, add berries.
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