Cheesecake lovers of the world unite! This classic baked cheesecake will join your guests in shared awe.
2 pack (500g)
COTTAGE CHEESE
1 pack (250g)
OATMEAL BISQUITS OR CUTOUTS OF CHOCOLATE CAKE
1 cup (240g)
SUGAR
4 pcs (200g)
EGGS
1 bar (100g)
GOOD QUALITY CHOCOLATE, MELTED
½ stick (50g)
BUTTER, MELTED
1 stick (50g)
BUTTER - MELTED
½ bar (50g)
DARK CHOCOLATE
2 tbsp (50g)
HONEY
2 tbsp (30g)
BUTTER
1 tsp (8g)
COCOA
1 tsp (4g)
pure vanilla extract or seeds scraped out of 1 vanilla
¼ tsp (1g)
SALT
PREPARATION
Place the oat cookies, cocoa and butter in a food procesor. Process until ground to medium size crumbs and uniformly mixed. Put the crumbs into a cake tin layered with parchment paper. Even out with a flat cup.
Melt the butter in a saucepan. Add the chopped chocolate and let soften in the warm butter. Put aside.
Beat the eggs in a blender with the sugar until pale and trippled in volume. Add the cottage cheese, vanilla and salt and mix until uniform and fluffy. Mix in melted butter chocolate mixture.
Transfer the batter into the cake pan with removable bottom size 24cm, even out with a spatula and bake in the oven heated to 350 degrees F (180C) for 45-50 minutes.
Melt the chocolate with heavy cream and honey/syrup and mix well. Pour over the cooled cheesecake.
