Sweet, but not cloying, delicate vanilla fantasy cheesecake made from homemade cottage cheese with mascarpone cheese on crumbly cookies, covered with white chocolate icing. Very beautiful color and absolutely natural. Just a fabulous dessert!
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 or other available method.
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.
While the cheesecake base is cooling, load all the ingredients into the bowl of the food processor.
Mix until smooth. Add a blue match. If you don't have blue paint, you can use a blue dye. Mix until uniform color.
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.
Cool the finished cheesecake in the off oven, then on the grill. Carefully transfer the cooled cheesecake to a serving dish.
In a water bath, melt the white chocolate, pour about 10g of chocolate into a small container and mix with a pinch of blue water. Cover the cheesecake with white chocolate.
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.