Australian Cheesecake
by Editorial Staff
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
- These are the products we need. In principle, there are few of them.
I took dark chocolate. - 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.
- Crush the cookies into crumbs.
- Melt 100 g of chocolate in a water bath and mix with cookies.
- Put on the bottom of the mold and tamp lightly. Put the mold in the refrigerator.
- Soak gelatin in a little water.
- Beat the cottage cheese, butter softened to room temperature, and powdered sugar with a mixer to taste. Add vanillin or another vanilla flavor.
- 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.
- Put jam on the frozen filling and spread over the surface. Leave the cake for 2-3 hours to dry the jam.
- 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.
- When the chocolate has hardened, melt some more chocolate, pour it into the cornet and apply a pattern to the surface of the cake.
- Carefully remove the completely frozen cake from the mold and remove the paper.
- 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.
- After 10 minutes, carefully roll the paper along with the chocolate into a tube and put it in the refrigerator.
- When the chocolate has solidified, very carefully unfold the paper and release the tubes. Very, very neat, as they are extremely fragile.
- Place the straws on the cake. You can garnish with physalis berries or fresh mint leaves, chocolate leaves … whatever is at hand.
- To cut the cake, I had to heat a sharp knife as the chocolate cannot be cut.
Enjoy your meal!
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