Ingredients for - Cheese dessert Myshkin happiness
How to cook deliciously - Cheese dessert Myshkin happiness
1 . Stage
The cooking time is specified without taking into account the cooling time. For both layers, crumble 100 g of Jubilee cookies or dried biscuit cakes into crumbs. Divide the crumbs in half.
2 . Stage
Whip 285 ml of heavy cream with 3 tablespoons of powdered sugar for both layers. Measure 85 g of the total whipped cream for the inner layer.
3 . Stage
Prepare the inner layer. Add 30 g of mascarpone to 50 g of cookie crumbs
4 . Stage
Stir and put into a ring (form) with a diameter of 10 cm, tamping. Put it in the cold for 30 minutes. Soak 5 g of gelatin in 30 ml of cold water for 15 minutes. Then put in a microwave oven for 10 seconds and dissolve the gelatin.
5 . Stage
Place mascarpone and powdered sugar in a bowl and mix
6 . Stage
Add the yogurt and vanilla essence, mix. Add the gelatin and whipped cream, stir again.
7 . Stage
Pour into the mold, flatten and put it in the cold for 1 hour.
8 . Stage
Prepare the outer layer. Pour 15 g of gelatin in 90 ml of cold water and set aside. Add soft butter to the cookie crumbs and mix well
9 . Stage
Transfer the mixture to a 15 cm diameter mold and tamp it to the bottom. Put it in the cold for 30-40 minutes. If you use a 12-13 cm. mould, you need to increase the height of its walls to 12 cm, laying a ring of thick plastic around the perimeter. If the form is 15-16 cm in diameter and 12-13 cm high, you can do without the plastic ring.
10 . Stage
Cut the cheese into small cubes or grate it on a fine grater, put it in the bowl of a blender, pour the milk and powdered sugar, and grind.
11 . Stage
Place the mascarpone in a glass bowl, add the shredded cheese mixture and place in the microwave for 30 seconds. Place the soaked gelatin in the microwave for 20 seconds and dissolve.
12 . Stage
Pour the gelatin into a bowl with the mascarpone, add the whipped cream and vanilla essence, and stir. Add turmeric or food coloring and stir until cheesy
13 . Stage
Pour half of the mixture on the layer of cookies and butter and put it in the freezer for 20 minutes.
14 . Stage
In the large mold, transfer the cured inner layer from the small mold into the center by removing it from the ring or mold
15 . Stage
Pour the rest of the cream-cheese mixture on top and put it in the cold for 3 hours or more.
16 . Stage
Take the cheesecake out of the large mold and with a round notch or a spoon, dipping it in boiling water and wiping it dry, make notches in the "cheese". I made this cheesecake in a 16 cm diameter mold.
17 . Stage
And this one is in a mold with a diameter of 12 cm. Try it!