Of course, cheesecake sounds fashionable and beautiful, but in essence it is just a cake or pie, the filling of which consists of cream cheese or just cottage cheese. Cheesecake is an American dessert, but if you dig deeper, then the ancestral home of this delicacy is Eastern Europe, where, due to the abundance of cottage cheese, all kinds of casseroles and cheese cakes were baked. So cheesecake can be considered the great-grandfather of cheesecake.
It is necessary
- For the cake:
- - small crumbs of chocolate chip cookies 105 g
- - butter unsalted melted butter 25 g
- - sugar quarter cup
- For syrup:
- - sugar 1 tbsp. l.
- - corn starch 1 tsp with a slide
- - water 1/3 cup
- - raspberries one and a half cups
- For filling:
- - cream cheese 350 g
- - sugar a third of a glass
- - egg
- - egg white
- - vanillin 1 tsp
- - lemon juice tsp
- - white chocolate 150 g
- - heavy cream a quarter cup
Instructions
Step 1
Preheat the oven to 160 degrees. Prepare a mold with a diameter of 10 cm (this is not a prerequisite).
Step 2
The ingredients for the crust are mixed and laid out in a mold. Create bumpers near the cake. Squeeze the bottom of the glass.
Step 3
Take a small saucepan, mix in cornstarch, 1 tbsp. l. sugar and water. Mix everything well, add raspberries. Place on the stove over medium heat.
Step 4
Cook for about 5 minutes, until the raspberries boil down and thicken. After 5 minutes, remove the syrup from the stove and pass through a sieve to separate the raspberry pits.
Step 5
Whisk the cream cheese and sugar in a bowl for about a minute, until frothy. Mix egg white and egg, add lemon juice and vanillin. Mix with cheese mass.
Step 6
Melt white chocolate with cream in a steam bath.
Step 7
Add melted chocolate to cream cheese, mix until tender.
Step 8
Pour two-thirds of a glass of the filling into a mold with a crust, evenly level, sprinkle 2 tablespoons of raspberry syrup on top, followed by the rest of the filling. This must be done carefully so that the syrup does not come to the surface.
Step 9
Level the surface with a knife. Fill the syringe with raspberry syrup. Squeeze out, starting from the middle, even small circles, gradually increasing them. Draw a vortex in circles.
Step 10
Take a toothpick, run it in the center of the circle and, without removing it, give the circles the shape of hearts.
Step 11
The cheesecake is baked for 40 minutes, then left for 10 minutes in the oven off. Then the dessert is covered with a lid and placed in the refrigerator for 6 hours, or overnight. Serve with the remaining syrup.
