Vanilla cheesecake

Fragrant and tender cheesecake will delight the whole family with its taste! The cheesecake turns out very tasty. The chocolate base perfectly matches the delicate vanilla flavor of the filling.

Irisha

The author of the recipe

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Composition / ingredients

Servings:

Base:

Shortbread cookies

300

Butter

100

Cocoa powder (with slide)

Filling:

Cottage cheese

800

Sugar (or to taste)

Vanilla sugar

White chocolate

Eggs

Starch (with slide)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 11 g

Fats 28 % 15 g

Carbohydrates 51 % 27 g

338 kcal

GI: 7 / 43 / 50

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Prepare the base of cookies.
Step 2:
In the combine, grind the cookies to a fine crumb state. Add cocoa powder and mix.
Step 3:
Melt the butter and add it to the liver.
Step 4:
Mix until a wet plastic crumb forms. If the crumb is dry and crumbles, add a little more melted butter.
Step 5:
We spread the bottom and sides of the mold with the resulting wet crumbs (I used a 22 cm mold). The mass is well compacted and the form is hidden in the refrigerator.
Step 6:
Prepare the filling.
Step 7:
Put cottage cheese, sugar and vanilla sugar in the bowl of the combine with knives. Rub the cottage cheese until smooth.
Step 8:
White chocolate is melted.
Step 9:
We drive 3 eggs into the ground cottage cheese one at a time (if the eggs are small, then take 4 pcs.), carefully rub the curd mass after each.
Step 10:
Add the melted chocolate and starch, mix.
Step 11:
We put the filling in the mold and bake the pie at 180 C for about 1 hour. Everyone has different ovens, so be guided by the state of the cheesecake, it should be slightly browned on top. My cheesecake was baked for 45 minutes.
Step 12:
Let the cheesecake cool completely and only then cut it. Bon appetit!