08.10.2020
48
Recipe information
Cooking:
2 hour
Complexity:
Middle
Calorie content:
3836.33
Carbohydrates:
114.57
Fats:
352.38
Squirrels:
60.78
Water:
5.15

Ingredients

Title Value
1. Cream cheese 900 Column
2. Cream 33% 1/4 Art.
3. Chocolate 120 Column
4. Lemon juice 1 art. l
5. Lemon zest 1 art. l
6. Ginger root 2 art. l
7. Cream 10% 1/2 Art.
8. Sour cream 15% 1 Art.
9. Chicken egg 4 PC.
10. Butter 10 art. l
11. Sugar 2 Art.
12. Almond 1/4 Art.
13. Salt 1/4 Tsp
14. Ground ginger 1/2 Tsp
15. Cocoa 1/2 Art.
16. Flour 1 Art.
17. Powdered sugar 3/4 Art.

Cooking

1. Stage

Preheat oven to 180 degrees

2. Stage

Mix until smooth, 6 tablespoons of butter, ground ginger, 1/4 teaspoon of salt, 3/4 cup icing sugar, 1 cup flour, cocoa powder

3. Stage

Put the dough on a table sprinkled with flour, cover with cling film and roll the dough into a rectangle

4. Stage

Sprinkle the baking sheet with flour, transfer the rolled dough and bake for 20 minutes, then let it cool completely

5. Stage

After the cake has cooled, break it into pieces and put in a food processor or blender, add brown sugar, 4 tablespoons of butter and almonds - carefully grind everything until smooth

6. Stage

Put the dough back into shape, flatten. Bake for 10 minutes, let cool completely

7. Stage

Make the filling: beat the cream cheese and sugar with a mixer, add one egg each, beat 1 minute after each addition, add sour cream - beat, add cream - beat, add ginger, zest and lemon juice - mix everything thoroughly until smooth

8. Stage

Make ganache: bring cream to a boil, remove from heat - put chocolate, let stand for 3 minutes and then mix, stir constantly until smooth

9. Stage

Allow to cool slightly, take 1/3 of the cheesecake filling and add ganache to it - mix thoroughly. Pour the cheesecake into a mold that already has a base

10. Stage

Transfer ganache into a confectionery syringe and make a chocolate lattice on top. Then, using a stick or toothpick, draw along the chocolate diagonal around the entire perimeter. Put in the oven for 25 minutes

11. Stage

Remove from the oven, hold with a knife around the edge and refrigerate for at least 4 hours. Remove from the refrigerator and place on the stove for a few seconds, so that it is behind the bottom

12. Stage

Get the cheesecake out of shape. Cut into squares and serve