This cheesecake has a little secret – it comes with two layers, each of which contributes to the unsurpassed taste of the dessert! The cheesecake will appeal to people, who are crazy about sweet desserts as well as to those, who prefer sour cakes.
- oatmeal biscuits : 250 g (milled)
- butter : 70 g (melted)
- cottage cheese : 500 g
- hazelnuts : 30 g
- sour cream : 200 g
- egg : 3 piece
- sugar : 150 g
- dark chocolate 75% : 150 g
- vanilla sugar : 1 pinch
- cranberry jam : 100 g
Stages of cooking
Chop the hazelnuts and mix them with milled oatmeal biscuits. Add melted butter and mix everything well once again. Take the baking form and spread the mixture on it
Mix cottage cheese, sour cream, eggs and sugar using the mixer. Divide the cheese topping into 2 parts.
Melt 100 g of chocolate and chop the rest 50 g of it. Mix the melted and chopped chocolate with one part of the cheese mass. Put the topping onto the biscuit base in the baking form covered with special baking paper to prevent the cheesecake from burning. Bake in the heated oven for about 30 minutes
Add vanilla into the second part of the cottage cheese. Cover the chocolate layer of the cheesecake with another cheese layer, but try to be very careful, because the cake may be too hot!
Add cranberry jam or fresh cranberry mixed with sugar
If you wish, you can make intricate designs using the jam
Put the cheesecake into the oven again and continue baking for about 30-40 minutes until it is ready. Wait until it cools down and remove the cake from the baking form. Bon appétit!