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The most delicate cheesecake! Viennese cheesecake! 🎂
This Viennese cheesecake is absolutely amazing. Viennese cheesecake is creamy, it's fluffy and it tastes refreshingly delicious. Pure enjoyment!!! You'll just love it.
Please make it exactly as described below. Everything should be at room temperature! Beat everything for a long time so that everything is very creamy. Allow the cake to cool completely after baking and chill thoroughly before serving!
Recipe and ingredients:
800 g ricotta cheese or cottage cheese.
Pour boiling water over 200 g of dried fruit.
I used:
50 g dark raisins;
50 g light raisins;
50 g dried cherries;
50 g dried peaches;
150g sugar.
200 g sour cream or Greek yoghurt.
1 teaspoon vanilla extract or vanilla sugar.
50 g cornstarch.
Add 2 eggs
Stir until smooth.
Stir in 2 eggs again.
Peel of 1 orange
Peel of 1 lemon
100g butter
Stir until smooth.
Add the dried fruit (drain off the water first).
A baking tray with a diameter of 20 cm
Line the bottom and sides with non-stick paper.
Bake in a preheated oven at 150°C for 80 minutes.
After baking, open the oven door and let the cheesecake cool slightly in the oven for 30 minutes.
Then remove and allow to cool completely at room temperature.
Place in the refrigerator overnight.
Chocolate coating:
Melt 100 g dark chocolate.
40g butter.
20ml coffee (can be replaced with tea, milk, water)
Stir until smooth.
Apply immediately to the cheesecake.
Smooth it out or create a relief.
Sugar balls for decoration.
Vanilla cream:
200 g cream cheese.
15-30 g powdered sugar.
Vanilla extract.
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