This cheesecake recipe is top-notch.
I finally found a recipe that everyone likes in my family. I must admit it wasn’t easy. Some want the darkest chocolate possible, some want a fruit and cream cake, whereas the others want terrine, but made out of milk chocolate. It makes me go crazy.
This is not the recipe meant only for those who are skeptical of cheesecakes. First of all, this is a recipe for all of those who don’t want to give up sweets, but don’t have enough time to prepare them.
No matter how bad of a cook you are, this is a recipe for you as well because it’s very simple and doesn’t require much work.
Now let’s take a look at how to make this beauty 🙂
This is actually not a typical crust that needs to be baked, or the one where you mix cookies with butter.
This crust is essentially made out of cookies. You can buy them in the supermarket or you can make them yourself.
I bought my cookies in the supermarket. It had chocolate bits inside.
That’s the simplest part. Arrange cookies into the baking tray of dimensions 19x30x5 cm, previously coated with butter and covered with baking paper. Put them one next to another and fill the holes between them with crumbled cookies.
Filling for this cheesecake recipe
It’s made out of white chocolate, cream cheese, sweet cream, sugar and eggs. I bought cream cheese in the supermarket. You can also use whichever one you want or even combine different types. This is what I did…Since you need 500 gr of cream cheese for this recipe, I mixed 250 gr of cream cheese and 250 gr of non salted cottage cheese from Srem region in Serbia called Sremski cheese.
You can follow my example or you can use only cream cheese, or only the non salted cottage cheese. If you want to use only the non salted cottage cheese, taste the filling before putting it onto the cookie crust because this type of cheese is a bit saltier than the cream cheese. In that case, add a little bit of sugar.
Then…You should melt the white chocolate in sweet cream. That means that you should heat up the sweet cream up to about 60°C and then add white chocolate chunks. Take off the burner and stir well to get a homogeneous white mixture.
Leave the white chocolate to cool down because it needs to be mixed into the cream cheese.
Mix Sremski cheese and cream cheese in a separate bowl and add sugar. Once you get a homogeneous mixture add one by one egg and mix with a mixer.
If the white chocolate is cool enough (you can dip in your finger without the fear of burning yourself), you can gradually add it to the mixed cream cheese and eggs.
Pour this mixture into the baking tray, that is, over cookies.
Use seasonal fruit that is not that watery. I used raspberries, blackberries and blueberries in this case.
Add fruit to the cheesecake only after baking.
I made the ganache out of 350 gr of chocolate (70% cocoa) and 150 ml of sweet cream.
You can also make it like this.
Anyway, heat up the sweet cream to 70 degrees, that means it cannot boil and put in chocolate chunks. Take off the burner and stir until you get a smooth mixture. At the end, you can use the mixer to make the texture even smoother.
You should put ganache only after the cheesecake cools down after baking.
Sprinkle with a bit of cocoa powder on top.
And finally, the tasting 🙂 other details are in the very text of the recipe below 🙂