This cheesecake is trying on for over a year. Because that's when I encountered the first time in the eye. When I saw him on the blog ‘My Pastries’ I knew, that doing it is just a matter of time. It took me a little, I have always been some other, to do great cheesecake. But in the end, the next time I saw him, this time on the blog at Majanki I could not wait any longer. And here it is. Creamy, fragrant and very, so delicious. The idea of abusing the Dorothy, but to do the cheese used her recipe for the world's best cheesecake. I recommend you very much, very!
Components of the bottom biscuit:
- 220g biscuit cereal (u mnie digestive)
- 70g melted butter
- 2 teaspoon cocoa
- half a teaspoon of cinnamon
Crumble cookies in a blender and mix with cocoa and cinnamon. Pour the melted butter and combine together so, that was 'wet sand'.
The bottom of the springform pan with a diameter of 24cm parchment paper for baking. Press the unprepared weight ciasteczkową. Set aside in the fridge for the curd preparation time.
- 800g of cheese curd (I used 'My Favorite')*
- 2 heaped tablespoons of vanilla pudding
- package of vanilla sugar (16g)
- 3/4 cup caster sugar for baking
- 4 eggs
- teaspoon vanilla extract
- a few drops of rum flavoring
- approximately 200g of your favorite gingerbread (Filled with me in chocolate)
All the ingredients except eggs placed in a mixer bowl until light and smooth paste. Add eggs and mix briefly, only to connect the components. Pour half the cheese on bottom of prepared biscuit. Then put together ginger and cover with the second part of the cheese.
Bake at 160 ° C for about 1 hour and 15 minutes. Allow to cool in oven tilted, then remove the, cool completely and chill in the refrigerator for several hours or preferably overnight. Before serving sprinkle with grated chocolate (I finished with chocolate flakes).
*If you're using cheese, low fat, This must add to the cheese 100g butter, softened.
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