I think the most interesting thing about cheesecake is the opportunity to decorate it in a new way every time. Well, or come up with new filling components. The last time I use white chocolate with almonds and coconut chips and sprinkle the cheesecake liberally on top - this helps to decorate it quickly, but sometimes expensive decorations get boring. The diameter of the mold is 24 cm .
| Cook Time | 60 minutes |
| Servings |
Ingredients
For the dough:
- 150 gram Flour wheat / Flour
- 50 gram Butter
- 1 piece Chicken egg
- 1 tablespoon Sugar powder
- Salt
For the filling:
- 250 gram Mascarpone
- 100 gram White chocolate White chocolate with almonds and coconut shavings
- 150 ml Cream
For the decoration:
- Strawberries
- Mango
- Passion fruit grenadilla
Ingredients
For the dough:
For the filling:
For the decoration:
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Instructions
- The diameter of the mold is 24 cm .Dough. Quickly mix the crushed cold butter, egg, flour, a pinch of salt, a tablespoon of powdered sugar (you can also add orange zest).
- Roll into a ball, wrap in plastic wrap, put in the freezer for 10-15 minutes.
- Completion. Heat the cream on the stove (they should not boil), add the chocolate. Let the chocolate heat up, stir until smooth. Remove from the heat.
- Add mascarpone, mix with a whisk until smooth. Refrigerate for 30 minutes.
- Roll out the dough to the desired size, put it in a mold (there should be no air bubbles). Bake at 180 degrees for 15 minutes. Cool. After cooling, remove from the mold.
- Pour the cream into a baking dish.
- Decorate with fruit. Cool for a couple of hours. Ideally, leave to cool overnight. Enjoy your meal.
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