Glass – 240 ml
Sift flour with cocoa powder and baking powder.
I add the yolk, sugar and butter at room temperature.
Knead the dough, place it in the refrigerator.
In another bowl, prepare the curd mass for dessert – combine cottage cheese (I used a fat content of 9%), sugar, butter at room temperature, eggs, protein, starch, baking powder and vanilla sugar.
First, mix the mass well, then grind the grains of cottage cheese with a blender. The mass is more uniform and tender.
I take the chocolate dough out of the fridge. The table sprinkle with flour, the dough is divided into equal parts – 25-30 g. Roll out the dough flagella length equal to the length of the form.
Baking cheesecake, I used a cake pan with size 11*30 cm Height of mold – 7.5 cm is Better to use the larger dimension to the cheesecake turned out below my, then chocolate flagella will not be cuddle and will be more round. Form veiled parchment, grease with vegetable oil. Spread in the form of one part of the curd mass (I measured 300 g), evenly distribute it at the bottom of the form. Spread cheese chocolate flagella.
Then again spread and level 300 g of curd mass. Chocolate flagella, this time placed in a staggered manner compared to the bottom.
Thus, I use all the chocolate dough and cottage cheese. The top layer should be the cheese mass.
Bake the curd in a preheated 180 degree oven for about 80 minutes. I baked 60 minutes, as for me, it was necessary to bake it for 80 minutes, so that the chocolate flagella was more baked. Remove the curd from the oven, leave for 10-15 minutes.
Invert the cheesecake onto a plate. Chilled dessert, you can top the cake with chocolate and decorate according to your taste.