Delicious "Cheesecake"
American cuisine
145 Minutes
257 Calories
You will need:
500 g of biscuits
150 g of butter
35 g of cocoa
800 g of cream cheese
150 g of high percentage sour cream
100 g of corn starch
3 g of vanilla
salt
3 egg whites + 1 egg yolk
250 g of sugar or powdered sugar
100 g of chopped peanuts
For the ganache:
200 g of chocolate
200 ml of cream
Use peanuts again to decorate, decide the amount yourself
Preparation: base preparation
We crush the biscuits, add cocoa, add melted cooled butter and mix together. We compact the resulting loose mass into a 24 diameter mold.
(Also an important nuance, the form must be opened and surrounded by silver paper, foil)
Put the biscuit mass in the oven heated to 200° for 12-14 minutes and let it cool.
We prepare the contents:
Place the cream cheese in a bowl
(cream cheese should be at room temperature)
Mix well +vanilla+salt+sour cream+
sugar + starch (don't miss it) + egg and finally peanuts.
This mass should already be transferred to the cooled base and the main thing has started
We close the oven at 200 ° and we will order our cheesecake on top and bottom burning for 20-25 minutes.
Then we lower the temperature to 130 ° and dry for about 45 minutes.
When 40-45 minutes have passed, we check the cheesecake: the mass should rise and thicken, and the surface should be golden. At this time, we should move it lightly and - the cheesecake should move a little, almost like gelatin, but it should be even more cohesive. If your dessert is thinner and has a consistency like a liquid, then we leave it for another 10-15 minutes and check it. We all have different cookers, some cook soon and others late. It may take more than 15 minutes. As soon as we get the desired consistency, that is, if the surface moves a little when shaking, we turn off the stove, but leave the cheesecake in the oven for 1 hour.
After 1 hour, we will serve our dessert and let it cool completely at room temperature. As soon as it cools down, we can pour our chocolate ganache, sprinkle crushed peanuts and put it in the refrigerator for 5-6 hours.
Preparation of ganache is very easy, don't make it like that. I heated 200 ml of cream and added 200 g of dark chocolate. I stirred until the chocolate melted.
500 g of biscuits
150 g of butter
35 g of cocoa
800 g of cream cheese
150 g of high percentage sour cream
100 g of corn starch
3 g of vanilla
salt
3 egg whites + 1 egg yolk
250 g of sugar or powdered sugar
100 g of chopped peanuts
For the ganache:
200 g of chocolate
200 ml of cream
Use peanuts again to decorate, decide the amount yourself
Preparation: base preparation
We crush the biscuits, add cocoa, add melted cooled butter and mix together. We compact the resulting loose mass into a 24 diameter mold.
(Also an important nuance, the form must be opened and surrounded by silver paper, foil)
Put the biscuit mass in the oven heated to 200° for 12-14 minutes and let it cool.
We prepare the contents:
Place the cream cheese in a bowl
(cream cheese should be at room temperature)
Mix well +vanilla+salt+sour cream+
sugar + starch (don't miss it) + egg and finally peanuts.
This mass should already be transferred to the cooled base and the main thing has started
We close the oven at 200 ° and we will order our cheesecake on top and bottom burning for 20-25 minutes.
Then we lower the temperature to 130 ° and dry for about 45 minutes.
When 40-45 minutes have passed, we check the cheesecake: the mass should rise and thicken, and the surface should be golden. At this time, we should move it lightly and - the cheesecake should move a little, almost like gelatin, but it should be even more cohesive. If your dessert is thinner and has a consistency like a liquid, then we leave it for another 10-15 minutes and check it. We all have different cookers, some cook soon and others late. It may take more than 15 minutes. As soon as we get the desired consistency, that is, if the surface moves a little when shaking, we turn off the stove, but leave the cheesecake in the oven for 1 hour.
After 1 hour, we will serve our dessert and let it cool completely at room temperature. As soon as it cools down, we can pour our chocolate ganache, sprinkle crushed peanuts and put it in the refrigerator for 5-6 hours.
Preparation of ganache is very easy, don't make it like that. I heated 200 ml of cream and added 200 g of dark chocolate. I stirred until the chocolate melted.