White chocolate gives cream cheese cheesecakes even more tenderness and velvety. Appetizing, scarlet and juicy berries will decorate these snow-white "kids" in the best way possible.
It is necessary
- - 50 g butter;
- - 10 nut and gingerbread cookies;
- - 250 g cream cheese;
- - 1/2 tbsp. cream (fatty);
- - 3 tbsp. l. Sahara;
- - 75 g of white chocolate;
- - 1 egg;
- - 60-75 g strawberry jam;
- - 200 g of strawberries.
Instructions
Step 1
Grind the cookies into crumbs and mix with pre-melted and cooled butter. Grease deep detachable molds (there can be 4 pieces with a diameter of 10 cm or 8 pieces with a diameter of 5 cm) grease with butter (butter) and, tamping well, put the mass of cookies on the bottom of the containers.
Step 2
Chop the chocolate finely, put in an ovenproof bowl and place in a saucepan with a water bath. While stirring, heat the chocolate until it is completely melted.
Step 3
In a large bowl, beat the cream cheese, cream and granulated sugar until smooth. Whisk, add the egg and melted chocolate to the cream. Divide the resulting chocolate mass into tins on top of the cookies.
Step 4
Bake the cheesecakes at 160 degrees for about 30 minutes: they should harden and brown. Cool the finished products and, without taking them out of the molds, put them in the refrigerator for 1-2 hours. Place the chilled cheesecakes neatly out of the molds on plates or saucers.
Step 5
Cut the strawberries into slices, mix with jam and decorate each cake with it. Sprinkle the powdered sugar on the cheesecakes (you can substitute cocoa powder if you wish) and serve the dessert immediately.
