Cook Time | 140 minutes |
Servings |
Ingredients
Cheesecake:
- 500 gram Cottage cheese homemade
- 2 pieces Chicken eggs
- 100 gram Sugar
- 3 tablespoons Corn starch
- 1 teaspoon Vanilla essence
- 1 teaspoon Matcha blue
- 200 gram Mascarpone
Glaze:
- 100 gram White chocolate
- 1 pinch Matcha blue
Ingredients
Cheesecake:
Glaze:
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Instructions
- Mix the crushed cookies with melted and slightly cooled butter. Cover the bottom of the split mold d16-18cm with baking paper. Put the oiled crumb in the form and form the bottom and sides of the cheesecake. In the form of a larger diameter, only the bottom can be formed. Put the form in a preheated 180°C oven for about 7 minutes. Get and cool the form with the base.
- Grease the edges of the mold that are not covered with cookies with butter. Pour the mixture into the mold. Wrap the mold in several layers of foil so that water does not get into the mold. Boil water, you will need about 1.5 liters of water. Set the oven temperature to 160°C. Put the form protected by foil in a suitable size and function vessel, carefully pour boiling water into the vessel 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.
- Then apply a schematic drawing of a snowflake with colored chocolate, using a pastry pencil, a syringe or just a package with a cut 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 from the refrigerator 20 minutes before serving.
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