Tempted me and I bought a different cheese than ever, because cheese, Is cheese. A far, not. But when you have tried and favorite products, you do not have the strength to look for something else to think, it can be even better. Cheesecake left me so wavy, that has never yet managed to create such an 'oddity'. First, much has grown strangely, but only the sides, means almost no stranger started, and what, sides have been to him so. For a moment I wondered whether the sense of showing it to you, but I found, that is so delicious and perfect in taste, that does not deserve it, to get angry at him 🙂 Or maybe it was not wine cheese? Maybe this oven is not yet well established? As if there were no, we know only from the month… However,, it is good to be able to knock something:). Cheesecake found at Margarytki, and for the first time as it did, I kept a provision carefully. Now, however, pozmieniałam it to your fashion, because as we all know everyone has their own preferences and tastes, and I like the cheesecake is creamy and melts in your mouth. So for me my version with minor changes, and welcome to the original Margarytki. And of course, recommend it!
Ingredients for the cheese (cheesecake has no bottom):
- 750g triple milled curd (or wiaderkowego)
- 250g mascarpone
- 100g very soft butter
- 3/4 cup caster sugar or icing sugar
- 5 eggs (separate the yolk and the egg white)
- sugar-free vanilla pudding
- 1 tablespoon vanilla extract or vanilla sugar with real
- flat tablespoon cocoa
- 100g of dark chocolate (If you do not like, you can give milk or half and half)
- 150g of white chocolate
The bottom of the springform pan with a diameter of 24cm parchment paper for baking, Grease the sides exactly fat.
Dissolve the chocolate in a water bath, each in a separate bowl, aside to cool. Cream the butter and sugar to a light and fluffy. Then add one egg, mixing thoroughly after each. Add cheese, vanilla extract, pudding and mix until smooth. Finally add the beaten egg whites, short mixing on low speed mixer, until all the ingredients are well combined. Cheese mass divided into two parts. To one add the melted white chocolate and the other tablespoon of sifted cocoa powder and melted dark chocolate. The cheese cake tin lined the center of the alternating: 2 tablespoons light weight, it two tablespoons of dark matter, and so while the two masses.
Bake at 150 ° C for about 80 minutes. When you touch the center of the cheesecake should be slightly spring. Allow to cool in oven tilted, then remove and leave in refrigerator for several hours, and preferably all night.
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