Australian Cheesecake

A pronounced chocolate taste, even though there is little chocolate and no cocoa at all. Interesting, not quite usual filling for cheesecakes. For frozen cheesecake lovers.

Ingredients

• Cottage cheese (soft, homogeneous) – 400 g
• Butter – 200 g
• Gelatin – 1 tbsp
• Milk chocolate / Chocolate (dark or milk to taste + 1 bar for decoration, but this is optional.) – 200 g
• Cookies (oatmeal) – 50 g
• Apricot jam (or a little more) – 50 g
• Powdered sugar – to taste
• Vanilla sugar – 2 packets.

Directions

1. These are the products we need. In principle, there are few of them.
   I took dark chocolate.
2. Lightly grease a form with detachable sides d 18 cm, cover the bottom with a circle of parchment paper, lay a tape of parchment along the sides. I didn’t have a mold of this size and I used d 20 cm, so I had to slightly increase the number of cookies and chocolate. And the cake is not as tall as it should be.
3. Crush the cookies into crumbs.
4. Melt 100 g of chocolate in a water bath and mix with cookies.
5. Put on the bottom of the mold and tamp lightly. Put the mold in the refrigerator.
6. Soak gelatin in a little water.
7. Beat the cottage cheese, butter softened to room temperature, and powdered sugar with a mixer to taste. Add vanillin or another vanilla flavor.
8. Heat the gelatin until completely dissolved and pour into the curd mass, mix thoroughly, you can even beat a little. Pour the mass onto the cake and put it in the refrigerator until it solidifies for 2-3 hours.
9. Put jam on the frozen filling and spread over the surface. Leave the cake for 2-3 hours to dry the jam.
10. Melt the remaining 100 g of chocolate in a water bath and pour onto the cake, gently smooth, and put in the refrigerator to set.
11. When the chocolate has hardened, melt some more chocolate, pour it into the cornet and apply a pattern to the surface of the cake.
12. Carefully remove the completely frozen cake from the mold and remove the paper.
13. Melt some white and dark chocolate for decoration. Draw small squares on baking paper and apply a mesh, first of white chocolate, and on top of it of dark chocolate.
14. After 10 minutes, carefully roll the paper along with the chocolate into a tube and put it in the refrigerator.
15. When the chocolate has solidified, very carefully unfold the paper and release the tubes. Very, very neat, as they are extremely fragile.
16. Place the straws on the cake. You can garnish with physalis berries or fresh mint leaves, chocolate leaves … whatever is at hand.
17. To cut the cake, I had to heat a sharp knife as the chocolate cannot be cut.

    

Enjoy your meal!