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Cheesecake cooked on biscuits
I don't like to rush through posts, but not much has changed in that regard since last year. I'm constantly looking for time. And today, it's evening again. And every day I promise myself that I will find at least a moment for myself. I feel like I've won the lottery - either I succeed or I don't :) Even my adventures in the kitchen have gained some speed, as evidenced by today's cake.
This cheesecake is very quick to prepare, you can make it in the morning and serve it to your guests in the afternoon. The biscuits cook quickly under the influence of the warm cheese mass. It is best to store the finished cheesecake in the refrigerator, so that it is easy to cut, does not fall apart and keeps its shape.
Baking tray 25x30 cm
Ingredients:
Cheese block:
- 250 g butter or margarine
- 1 kg cottage cheese
- 1 cup sugar
- 4 eggs
- 3 vanilla pudding
- 1 cup milk
Decoration:
- Half a stick of butter or margarine
- 4 tablespoons powdered sugar
- 3 tablespoons cocoa
- 2 tablespoons cold water
- Almond flakes or coconut flakes for sprinkling
Additionally:
- 500 g biscuits
Cheese block: Add the butter and sugar to the pan and melt. Remove from the heat and add the cottage cheese in batches, stirring constantly. Then add the eggs and mix. Mix the pudding into the milk and pour it into the cheese block. Place everything over medium heat and bring to a boil. Stir until the mixture thickens.
Glaze: Melt the butter. Remove from the heat and add the powdered sugar. Mix until well combined and add the cocoa. Mix well again. Finally, add cold water and mix.
Line a baking sheet with parchment paper and arrange the biscuits on the bottom. Pour half of the warm cheesecake mass over it and arrange another layer of biscuits. Then pour the remaining cheesecake mass and arrange the remaining biscuits on top. Set aside to cool. Cover the top of the cheesecake with the sauce and sprinkle with almond flakes or coconut flakes. Set aside in the fridge for a few hours.
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