Cheesecake in Russia has become popular not so long ago and is perceived in First of all, as a classic dessert of American cuisine. And between by the way, this sweet cake was prepared in ancient Greece, where he was place at the wedding feast, and also gave it an Olympic athletes to reinforce strength. This dessert is amazing delicate creamy texture, and in this case also incredible привлекательный мраморный узор. 
Time: 2 час. 45 minutes plus solidification time Difficulty: easy Servings: 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 2 tbsp. crumbled chocolate waffle cookies (about 40 PC.)
- 110 gr. melt butter
- 2 tbsp. l Sahara
- A pinch of fine salt
Cheesecake
- 980 gr. cream cheese
- 1 and 1/4 Art. Sahara
- 450 gr sour cream, room temperature
- 1 tbsp. fat cream
- 4 large eggs, room temperature
- 115 gr. chocolate chip chocolate
- 170 gr iris chips (butterscotch chips)
- 1 tsp vanilla extract
- Special equipment: large 25 cm. demountable form for cake and wooden skewer
Recipes with similar ingredients: waffle cookies, cream cheese, sour cream, cream, eggs, bitter chocolate, chocolate chips (granules), iris
Recipe preparation:
- Place the wire rack in the center of the oven and heat oven to 165 ° C.
- Korzh: in a medium-sized bowl, mix the cookie crumbs, butter, sugar and salt in a medium bowl. The resulting mixture while pressing, distribute along the bottom of the collapsible cake mold. Bake 15-18 minutes to golden brown. Allow to cool completely. Wrap the bottom and sides of the mold on the outside with a large piece of foil and place it on a baking sheet.
- Filling: in a large bowl with an electric beat the mixer at medium speed for about 1 min. creamy cream cheese with sugar in a large bowl. Add sour cream and beat until homogeneity. Pour in cream and whisk until smooth consistency. Manually stir the eggs, 1 pc. at a time. Add vanilla and mix to combine. Be careful not to overdo it with stirring, otherwise the cheesecake will turn into souffle!
- Pour chocolate and iris chips into 2 separate small bowls for the microwave. Heat in the microwave, stirring every thirty sec., Until they melt, for about 1 min. 30sec
- Pour into 2 medium-sized bowls of 2 tbsp. cheesecake mixes. IN 1 pour melted iris into a bowl and mix until smooth. In 2 mix melted chocolate into a bowl until smooth. Leave the rest of the curd mixture white.
- Using an ice cream spoon or regular large spoon pour the dough onto the cake, alternating the tastes with each other until use up all the dough. Take a long wooden skewer and dip one end of it into the dough so that it reaches the bottom of the mold, drag the skewer through the dough, mixing colors to get spiral patterns. Pour hot water into the pan so that it closed the form to the middle.
- Bake for about 1 hour 20 minutes, until the edges of the cake are set, but the center will still be slightly mobile. Turn off the heat and leave Cheesecake in the oven for another hour. Put the cake on the wire rack for cooling. Walk around the edges with a knife and let cool to room temperature temperature. Cover and refrigerate for at least 8 h
- Walk with the knife around the perimeter of the cake again, open the form and transfer the cheesecake to a dish or cake rack. Directly before serving, smooth the edges of the cake with a knife.
