This is a cheesecake with this series of, that disappear under mysterious circumstances. It was not until the third attempt I managed to take pictures. At this rate, it wanes. It is delicious, contrary to appearances, not too sweet. Creamy, but compact. Adults alike will love it, and our children. My little daughter generally does not like cake, ale ten sernik Ayyad such, that the ears are shaking. It was created as often happens, the complete case, the review of the refrigerator… KTO lubi karmel, certainly will not be disappointed. I recommend you very much!
This is my own recipe.
Components of the bottom biscuit:
- 130g ciastek digestiwe lub herbatników
- 50g butter
- 2 tablespoons of cocoa
Crumble cookies in blender, add cocoa and melted butter. Stir so, that was 'wet sand'.
The bottom of the springform pan with a diameter of 20-22cm baking parchment paper, Grease the sides firmly. Sprinkle the bottom of the crushed biscuits and level the surface. Put in the fridge for the curd preparation time.
- 500g fat cottage cheese at least twice ground * (I used wiaderkowy, 'My favorite’ from Wielun)
- 250g mascarpone
- 200g kajmaku (ready-made caramel mixes)
- 3 large eggs
- 1 Lyza cornstarch or vanilla pudding
- 2 teaspoon vanilla extract
In mixing bowl place the cottage cheese, mascarpone, kajmak, potato flour and vanilla. Mix the ingredients in a uniform, smooth and fluffy. Then add one by one eggs, mixing thoroughly after each (but only to connect the components, not for long, that too not aerate the cheese). The finished put the cheese on the bottom of the biscuit.
Preheat the oven to 180 ° C, put cheesecake and bake for 15 minutes. Then reduce the temperature to 130 ° C and bake for 1 hour and 15 minutes. Cheesecake is ready, when the sides are cut and the center slightly elastically. Turn off the oven, repeal the door and let cheesecake cool completely. Then put in the fridge for a few hours, and preferably overnight. After descending decorate cheesecake layered with dulce de leche, mascarpone and whipping cream.
Weight on top of the cheesecake:
- 100g mascarpone
- 100g kajmaku
- 100ml double cream (must be well chilled)
Beat the mascarpone with fondant and fluffy, at the end of whipping add kajmak and whisk together. Dough is spread on top of cooled cheesecake.
*if you use cottage cheese with low fat, add the cheese 50g unsalted butter, softened