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Glass 250 ml
22 cm cake tin
Bottom:
200 g of cocoa biscuits. Grind in a blender.
45 g melted butter
Mix thoroughly.
Place on the bottom of the form (22 cm). Beat thoroughly. Bake for about 10 minutes without convection, top-down heater, in an oven preheated to 200 degrees.
Curd:
1 kg of Philadelphia cheese
230 g of sugar
16 g of vanilla sugar
Beat for 2-3 minutes.
6 eggs
Add 1 at a time while mixing constantly.
Add 400 g of whipping cream 36%
Add 1 sugar-free cream pudding (40g)
Pour the mixture onto the cooled base. Place the cake in the preheated oven. Bake for 90 minutes at 150 degrees C. Place a baking tray filled with hot water at the bottom of the oven so that steam is constantly circulating in the oven. Do not open the oven while baking. After baking, leave the cake in the oven for about 3 hours. After baking, the cake will "float" when moved. It's normal. Put the dough in the fridge, preferably overnight.
Icing:
150 g of milk chocolate
50 ml hot whipping cream 30%
Stir until the chocolate is completely melted.
Pour chocolate over the cheesecake.
Place in the fridge for 15 minutes.
Music: You Tube Library - Invisible Beauty - Aakash Gandhi
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