Cheesecake with white chocolate

Category: Confectionery
Cheesecake with white chocolate

Ingredients

curd cheese (I have curd) 400 BC
sugar 100 g
protein 2 pcs.
plain yogurt or vanilla 200 BC
White chocolate 80 g
butter 40 g
lemon juice 15 g
fat cream 200 ml.
vanilla essence 3-4 drops
----------- -------
shape 20 * 9 * 9

Cooking method

  • Cheesecake with white chocolateAll foods should be at room temperature.
  • In a bowl, combine cottage cheese (curd cheese), sugar, yogurt, protein and vanilla essence. You can use vanilla sugar or extract. Add lemon juice.
    Cheesecake with white chocolatePunch with a blender until smooth. If you have curd cheese, just mix everything well.
    Cheesecake with white chocolateChop the chocolate.
    Cheesecake with white chocolateI immediately mixed chocolate, cream and butter. Over low heat, stirring, brought until butter and chocolate dissolve. Or, as it is right. Heat butter with cream, bringing to a temperature of about 60 degrees, pour chocolate. Let stand and stir until smooth.
    Cheesecake with white chocolate
  • Cheesecake with white chocolatePour the creamy chocolate mass into the curd. Stir until smooth.
    Cheesecake with white chocolateCover the non-removable form with baking paper. Pour the mass into it. Place the mold in another mold of a suitable size. Pour hot water into the bottom.
    Cheesecake with white chocolatePut the structure in an oven preheated to 150 degrees for 45-50 minutes. The finished cheesecake is firm around the edges, but wiggles in the center.
    Cheesecake with white chocolateRemove the cheesecake from the additional mold and send it to cool in the switched off oven. Close the door. Refrigerate the cooled cheesecake overnight.
    Cheesecake with white chocolateRemove from the form, release from paper. Decorate as you wish. I garnished with whipped cream and cocktail cherry.
    Cheesecake with white chocolate
    Cheesecake with white chocolate
    Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The recipe was spied on a Japanese blog. I doubled the volume and took cottage cheese instead of curd cheese.
Very tasty and tender. It doesn't even taste like baked goods. Moderately sweet. I took Greek yogurt. It is sugar free. If you use sweet yogurt, the cheesecake will be sweeter. It is better to take thick yogurt. Recommend!

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Coconut cheesecake (Zhannptica)

Cheesecake with white chocolate

Myrtle
Angela, I didn't have time to drive the dumplings, and here is another masterpiece of culinary art! Bravo!
ang-kay
Natalia, Thank you.
Zhannptica
ABOUT!!! I had a good look at this !!
What a beauty!
And if the cheese is curd, then like creme cheese?
ang-kay
Jeanne, Thank you. It seems to me that this is a little different. But it will be good with both!
Rituslya
Mind-blowing dessert !!!
It seems that the ingredients are simple, but for me, you can't cook like that forever.
Even though decorate, but at least not decorate, Duc still won't work.
But very cool! Masterpiece!
ang-kay
Rituslya, everything is very, very simple. And once again you slander yourself. Everything will definitely work out. Thanks for stopping by)
Fotina
Oh, what a snow-white! Straight New Year's. Or christening. Or for the bride) Special occasions come to mind.
Angela, what if you take coconut instead of cow cream? Or will it fail?
ang-kay
Svetlana, Thank you. He's really smart.
Quote: Fotina
instead of cow cream - coconut?
I think you can.
Tatyana1103
Angelahow I love cheesecakes I will try to quickly repeat
ang-kay
Tatyana, I will be glad if you like it)
VitaVM
Angela, and not a lot of cream for that amount of chocolate?
ang-kay
Vita, everything must be correct.
VitaVM
Angela, yes, it turned out very liquid
ang-kay
Vita, I do not know what to say. Now I was looking for the source and verified. Everything is correct. Changed nothing. I just doubled the portion. I remember that it was very tender. But the form kept. Maybe not finished?
VitaVM
Angela, it was liquid at the mixing stage. I had to add chocolate. I have it in callets. Already baked. Stands in the oven, cools down. I will put it in the refrigerator for the night. It smells abalden. Before baking, I also licked the base - very tasty. Made a double dose of your recipe. Maybe it was watery because of the cream cheese? In any case, chocolate stabilized everything.
ang-kay
Vitawhy are you scaring me? It should be liquid before baking.
VitaVM
Angela, cream and chocolate just like the Soviet diluted sour cream?
ang-kay
Vita, look at the photo. Liquid mixture.
VitaVM
Angela, yes on the phone I did not really make out, and the previous experience was a thicker chocolate-cream mixture. So she insured herself with a handful of chocolate. Well, I hope I won't spoil the porridge with butter. It was very tasty raw. In any case, thank you very much for the recipe and for prompt answers.
VitaVM
AngelaThank you very much. It is very tasty, very tender and ends quickly, so quickly that there was nothing to photograph. Everyone is delighted
ang-kay
Vita, great. If I hadn't added additional chocolate, would it have lasted?
VitaVM
Angel, held and at the same time would be more airy.
4er-ta
Angela, came with gratitude! Delicious and tender cheesecake. She did everything according to the recipe, with cream cheese and Greek yogurt. I added vanilla seeds + ground the pod itself and also added it to the dough, it turned out very fragrant. Thanks a lot, great recipe.

Cheesecake with white chocolate
ang-kay
Tatyanaas always splendor. Thank you)

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