Chocolate Cheesecake with Glaze and Fruits
Baking and Desserts | European cuisine
⏳ Time
2 hours + 1 hour
🥕 Ingredients
11
🍽️ Servings
8
Description
Chocolate cheesecake with glaze and fruits
Ingredients
- Yubileynoye Cookies - 7.1 oz
- Powdered Sugar - 2 tablespoons
- Sugar - 3.5 oz
- Semi-soft cream cheese - 17.6 oz
- Vanilla salt - 3 teaspoons
- Chocolate eggs - 3 pieces
- 10% cream - 5.3 oz
- Butter - 3.5 oz
- Cocoa Powder - 3 tablespoons
- Milk - 5 tablespoons
- Wheat Flour - 1 tablespoon
Step by Step guide
Step 1
Base: crush the cookies into fine crumbs in a blender or mash them in a bag/by hand.
Step 2
Add the soft butter, powdered sugar, and cocoa. Knead like dough.
Step 3
Place in a mold. It is preferable to use a springform pan. Grease it with butter and sprinkle a little flour. Spread the crust over the entire bottom of the mold. Send it to the oven for 10 minutes to dry at 180°C. After that, take it out and let it cool.
Step 4
Filling: puree the cottage cheese with a blender.
Step 5
In a separate bowl, beat the eggs, add sugar and vanilla sugar (you can use more than 100 g, but in my opinion, it turned out sweet enough because sugar is also added to the base and glaze).
Step 6
Add the beaten eggs with sugar to the cottage cheese and pour in the cream. Mix everything thoroughly with an immersion blender until the mixture is homogeneous. The consistency should be like sour cream. If it turns out too liquid, you can add 1 tablespoon of flour, previously sifted. If you don't have a blender, you must pass the cottage cheese through a sieve, then mix it with the other ingredients using a mixer.
Step 7
Pour the filling into the cooled mold.
Step 8
You can bake it in a water bath or without, depending on your oven. It's worth trying both ways. If using a water bath, wrap the mold tightly in foil.
Step 9
Pour hot water into the baking tray, place the mold with the future cake inside, and put it in the oven for about 60 minutes at 170°C. As soon as the cheesecake starts to brown on top, cover it with foil.
Step 10
When the cheesecake is ready, let it cool in the mold for a while. Then separate it and remove the mold. The filling will not be very firm. It will firm up when the cake cools and sits in the cold for a couple of hours. More is better.
Step 11
Glaze. After the cheesecake has cooled down, we proceed to the glaze. For this, put the butter in a saucepan over low heat. Add milk and sugar. Stir constantly. When the sugar is completely dissolved, add cocoa. To avoid lumps, it should be sifted. Depending on your goals, you can adjust the density of the glaze with flour – the more you add, the thicker the glaze will be. Flour should also be sifted. Continue stirring until the mixture becomes homogeneous.
Step 12
Let the glaze cool for about 10 minutes. The time also depends on the density of the glaze. The thicker it is, the less time it takes to set.
Step 13
Pour the glaze over the cheesecake, decorate with your favorite fruits, and place it in the refrigerator for at least an hour.
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