Cheesecake with chocolate layer

Description

Easy to prepare, tasty, moderately sweet and with a charming hint of chocolate.

Cooking

Step 1

Prepare a large and deep bowl to form the crumbs by hand: rub the butter with flour with your hands - you will get a soft grainy mass. (add flour as follows: a glass of flour at once - the rest little by little and gradually). The amount of flour depends on its hygroscopicity and the quality of the oil. An immersion blender can be used to make the job easier. Set the mixture aside for a couple of minutes in the fridge/freezer (to cool).

Step 2

Beat 4 eggs in a mixer with a pinch of salt until a stable foam and double the volume, gradually adding granulated sugar (you can use powdered sugar). Reduce the mixer speed to a minimum and add cottage cheese and sour cream in small portions.

Step 3

Secret: the more tender you want to get the consistency, the fatter the cottage cheese should be (at least 18%) or completely replace it with sour cream. My standard proportions (by trial method): 1-2 pack of cottage cheese (low-fat or fat) and 1 pack of sour cream 500 g. Or 2 packs of cottage cheese - 1 pack of sour cream 250 g. Additionally, if you want to achieve a super effect - rub the cottage cheese through a sieve or blender .

Step 4

Gently mix the mixture with the addition of flour or starch (so that there is no crack during baking).

Step 5

Take a detachable form, line it with paper so that the edges protrude 1-4 centimeters beyond the form, and carefully lay out half the volume of crumbs from butter and flour, crush with the bottom of a glass or crush. Sprinkle with cocoa powder and sugar. Next, place the rest of the crumbs on cocoa with sugar and crush with the bottom of a glass. The high temperature of the oven itself will turn the components into a chocolate layer.

Step 6

Carefully pour the mixture onto the resulting bottom. Let sit for a few minutes to let the air bubbles go.

Step 7

Turn on the oven to 150 degrees and place the cheesecake pan in the oven. First 40 min. Don `t open. After 40-45 minutes, check the readiness and appearance, and if necessary, turn the form the other side.

Step 8

After 50-55-60 or 70 minutes, turn off the oven and leave the cheesecake in there to cool. You need to focus on the color and smell of the cheesecake: slightly yellowish and very tasty smells of cottage cheese.