A delicious cheesecake with a beautiful appearance and great taste. The striped cheesecake looks special and the execution is really trivial. The flavors of classic cheese mass and the one containing cocoa go well together, and the perfect complement to this delicious dessert is a delicious, fluffy bottom 🙂
Bottom:
Ingredients:
170 g of flour
1 egg at room temperature
2 tablespoons of powdered sugar
100 g of butter at room temperature
½ teaspoon baking powder
Procedure:
Put the diced butter and egg into a bowl. In another bowl, combine flour, powdered sugar and baking powder. Sift the mixture into a bowl with the butter and egg. Mix the ingredients by hand and knead the dough to make it uniform and smooth. Wrap the dough in cling film and refrigerate for an hour. After this time, prepare a 24 cm springform cake tin and line the bottom with baking paper. Punch the bottom of the springform pan with dough and punch the dough with a fork. Put in an oven preheated to 170°C (hot air) for 20 minutes. Remove from the oven and leave to cool in a springform pan
Curd:
Ingredients:
1 kg of cottage cheese for cheesecake at room temperature
1 packet of cream pudding
170 g of sugar
4 eggs at room temperature
2 heaped tablespoons of cream 18% at room temperature
3 tablespoons of cocoa
Procedure:
Mix the cottage cheese, eggs, sugar, pudding and cream together in a bowl until smooth. Divide the mass into two bowls into two equal parts. Add cocoa to one bowl and mix gently with a spatula or spoon. Prepare the bottom in a springform pan. Pour 2-3 tablespoons of light weight into the center of the bottom, then 2-3 tablespoons of cocoa mass to form a spiral. Repeat the action until the ingredients are exhausted. Remember not to mix the mass, you can only gently shake the springform pan to even it. Put the cheesecake in an oven preheated to 150°C (hot air) and bake for 60-70 minutes. After this time, turn off the oven and gently open the oven door. Leave the cheesecake inside for a dozen more minutes before taking it out. Cool the cheesecake in the fridge for 4 hours or preferably for a night before serving 🙂
Enjoy!
