Cheesecake Double Glaze Recipe

Cheesecake Double Glaze Recipe

Ingredients: 

For the base: 

• - 200g shortbread 
• - 40g butter 
• - 1 egg 
• For the filling: 
• - 200g fat cottage cheese (I-9%) 
• - 200g fat sour cream (I-25%) 
• - 3 eggs 
• - 3 tbsp. spoons of sugar 

Glaze: 

• - First layer 
• - 1 can of condensed milk (350g) 
• - 50 ml of cream (10%) 
• - 30g butter 
• - The second layer: 
• - 1 bar of milk chocolate 
• - 30 ml cream 
• - 30g butter 

(proportions to form 20cm in diameter)

Method of preparation: 

1) At this time I would like to base was not very sandy, and more crumbled biscuit and especially when the cut will be finished cake, which is why egg added.
2) So, the cookies crumbled (can be hands can in a blender, you can put in a bag, cover with a towel and tap it with a rolling pin, and I took the pestle and mortar from her to them right in the bowl, was crushed). 3) Add the softened butter and beat eggs, knead well.
4) Ready "dough" send in the freezer for 5 minutes to a little "grab."
5) The bottom of the split form to put the baking paper. Heat the oven to 200°C.
6) Try to get it out of the freezer, spread over form. Try to make the wall higher, then to the whole place had the stuffing7) Distribute - again in the refrigerator for 30 minutes, or, if not a lot of free time, in the freezer for 10 minutes
8) Shape the dough to get in from the cold and immediately send in a preheated oven. Bake for 8-10 minutes.
9) Remove, cool slightly. Reduce oven temperature to 180 ° C
10) While the base is baked, prepare the filling: cheese, eggs, sugar, put in a bowl and beat with a blender (or in a blender, or cottage cheese through a sieve, and then mixed with whipped eggs and sugar). In the end, add the sour cream and whisk again. Mass of the liquid and will be without lumps
11) Pour the filling over the dough-base and bake in a water bath of 40-50 minutes. Get a knife "walk" along the walls, separating from them (if the full sun) shortcake. This will avoid cracks on the surface of the cake. Cool first at room temperature and then - in the refrigerator 3-4 hours
12) The form must be tightly wrap the foil in order to avoid getting water inside. Put it on a baking sheet (in a baking dish or pan, ie, in containers greater in size than the one in which to bake cheesecake.
13) I put in a frying pan. Fill the pan with hot water so that it reaches the middle of the form with a cake. As such, the entire structure will send it in the oven. Tip: The first half of the pan, place in the oven, and after fill it with water, otherwise run the risk of all the water shed until waft.
14) Glaze: pour glaze need to have a well cooled cheesecake.
15) In the dipper / saucepan pour the cream, put the condensed milk and butter, stirring, heat it over medium heat until the mixture becomes liquid
16) A little cools, pour it on the cake and level. Gives the final cool down (can be at room temperature, can be in the refrigerator, it is possible in the freezer.
17) At this time, prepare a second glaze on the same principle: chocolate crumble in a pan, add butter, cream, stirring, heated until the mixture becomes liquid and homogeneous. Have cooled, condensed milk poured on top. Dali freeze (with the glaze I made ​​this cheesecake, look, if you want a clear example :)
18) Now you can carefully remove the cheesecake from the mold and serve

Enjoy