Light Cheesecake with Chocolate Sauce
Baking and Desserts • European
Description
Light cheesecake with chocolate sauce
Ingredients
- Semi-soft cream cheese 10 oz
- Cream 22% 5 oz
- Semi-soft cream cheese 5 oz
- Butter 5 oz
- Chocolate eggs 2 pieces
- Powdered Sugar 3 tablespoons
- Yubileynoye Cookies 5 oz
- Chocolate Sauce to taste
- Vanillin to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Crush the cookies into crumbs or blend them in a food processor and mix with melted butter. There should be no lumps!
Step 3
Spread the crushed cookies mixed with butter evenly across the bottom of the mold (if desired, also up the sides, in which case increase the amount of cookies and butter). Place in the oven and bake at 355°F for about 15 minutes (sometimes it may need to be baked for up to 20 minutes; the cookies should not be wet). I use a square non-removable mold and do not line it with parchment paper.
Step 4
Mix the cream cheese and cottage cheese until smooth. Add the powdered sugar. Add the eggs and cream. Mix everything together, adding vanillin to taste if necessary. Be careful not to incorporate air bubbles into the mixture.
Step 5
Allow the mold with the cookies to cool (remove from the oven and let it cool for 10 minutes).
Step 6
Pour the mixture into the mold and bake at 355°F for 1 hour 20 minutes.
Step 7
After the time is up, slightly open the oven door for 30 minutes.
Step 8
Remove the mold with the dessert and let it cool in the refrigerator for at least 4 hours (ideally for 8 hours).
Step 9
Serve with chocolate sauce (I use Hershey's).
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