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 Cheesecake "Cold Heart" Recipe
Sweet, but not cloying, delicate vanilla fantasy cheesecake made of homemade cottage cheese with mascarpone cheese on crumbly cookies covered with white chocolate glaze. Very beautiful color and absolutely natural. Just an amazing dessert!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 140 minutes
Servings
Ingredients
Basic:
Cheesecake:
Glaze:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 140 minutes
Servings
Ingredients
Basic:
Cheesecake:
Glaze:
Instructions
  1. Prepare all the ingredients. It is better if the cheesecake products are at room temperature. Melt the butter and cool. Cookies are crushed in the bowl of a combine harvester or in another accessible way.
    Prepare all the ingredients. It is better if the cheesecake products are at room temperature. Melt the butter and cool. Cookies are crushed in the bowl of a combine harvester or in another accessible way.
  2. Mix the crushed cookies with the melted and slightly cooled butter. Cover the bottom of the detachable mold d16-18cm with baking paper. Put the oiled crumb into the mold and form the bottom and sides of the cheesecake. In the form of a larger diameter, only the bottom can be formed. Place the mold in a preheated 180 °C oven for about 7 minutes. Remove and cool the mold with the base.
    Mix the crushed cookies with the melted and slightly cooled butter. Cover the bottom of the detachable mold d16-18cm with baking paper. Put the oiled crumb into the mold and form the bottom and sides of the cheesecake. In the form of a larger diameter, only the bottom can be formed. Place the mold in a preheated 180 °C oven for about 7 minutes. Remove and cool the mold with the base.
  3. While the base for the cheesecake cools, put all the ingredients in the bowl of a food processor.
    While the base for the cheesecake cools, put all the ingredients in the bowl of a food processor.
  4. Stir until smooth. Add a blue match. If you don't have blue paint, you can use blue paint. Stir until a uniform color is obtained.
    Stir until smooth. Add a blue match. If you don't have blue paint, you can use blue paint. Stir until a uniform color is obtained.
  5. Brush with butter the edges of the mold that are not covered with cookies. Pour the mixture into the mold. Wrap the mold in several layers of foil so that water does not get into the mold. Boil the water, you will need about 1.5 liters of water. Set the oven temperature to 160°C. Transfer the foil-protected form to a bowl of suitable size and purpose, carefully pour boiling water into it and put it in a preheated oven. The top of the cheesecake can be covered with foil. Bake the cheesecake for 2 hours. Make sure that the oven temperature does not exceed 160 °C.
    Brush with butter the edges of the mold that are not covered with cookies. Pour the mixture into the mold. Wrap the mold in several layers of foil so that water does not get into the mold. Boil the water, you will need about 1.5 liters of water. Set the oven temperature to 160°C. Transfer the foil-protected form to a bowl of suitable size and purpose, carefully pour boiling water into it and put it in a preheated oven. The top of the cheesecake can be covered with foil. Bake the cheesecake for 2 hours. Make sure that the oven temperature does not exceed 160 °C.
  6. Cool the finished cheesecake in the oven off, then on the grill. Carefully transfer the cooled cheesecake to a serving dish.
    Cool the finished cheesecake in the oven off, then on the grill. Carefully transfer the cooled cheesecake to a serving dish.
  7. Melt the white chocolate in a water bath, pour about 10 g of chocolate into a small container and mix with a pinch of blue water. Cover the cheesecake with white chocolate.
    Melt the white chocolate in a water bath, pour about 10 g of chocolate into a small container and mix with a pinch of blue water. Cover the cheesecake with white chocolate.
  8. Then apply a schematic drawing of a snowflake with colored chocolate using a pastry pencil, a syringe or just a package with a cropped corner. Stretch the drawing with a toothpick. Put the cheesecake in the refrigerator for at least 4 hours, preferably overnight. It is better to get the cheesecake out of the refrigerator 20 minutes before serving.
    Then apply a schematic drawing of a snowflake with colored chocolate using a pastry pencil, a syringe or just a package with a cropped corner. Stretch the drawing with a toothpick. Put the cheesecake in the refrigerator for at least 4 hours, preferably overnight. It is better to get the cheesecake out of the refrigerator 20 minutes before serving.
  9. Bon appetit.
    Bon appetit.
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