Cheesecake is not a novelty of the present time; even the ancient Greeks knew the progenitor of cheesecake - cheese cake. Yes, it looked completely different then, the present form of the dessert acquired not so long ago, when they began to soak hard cheese in sweet milk in England. Cheesecake is a curd soufflé, the base is usually made from cookies. But we propose to prepare an original delicacy - with two kinds of chocolate and with caramel sauce.
It is necessary
- For ten servings:
- - 600 g ricotta cheese;
- - 300 g of sugar;
- - 8 eggs;
- - 100 g each milk and white chocolate, wheat flour;
- - 4 tbsp. spoons of sour cream 20% fat;
- - 3 teaspoons of vanillin.
Instructions
Step 1
Separate four yolks. Whisk the whites into a strong froth, add the yolks one at a time, stirring occasionally. Enter 150 g of sugar and 1 teaspoon of vanillin, add flour. Knead the dough.
Step 2
Bake a sponge cake, it takes 30 minutes at 180 degrees. Just do not open the oven while cooking, otherwise your biscuit will settle.
Step 3
At this time, you can prepare the cheese mass. Separate the whites from the yolks (4 pieces). Beat the whites with a mixer, add egg yolks, 150 g of sugar, sour cream, ricotta, vanillin.
Step 4
Melt milk chocolate and white chocolate separately in a water bath.
Step 5
Divide the cheese mass into two parts, mix one with milk chocolate, the other with white.
Step 6
Pour the milk and white chocolate mass into the biscuit pan. Place in the oven for 1 hour. Cook at 180 degrees.
Step 7
Cool the finished cheesecake, remove from the mold. Top with caramel sauce, garnish with condensed milk drops or berries.
