Although Robert loves cottage cheese pie , this time he agreed to make the cheesecake . He couldn't help but agree, be it between us, :))) because it was quite late when I decided to make the cake and I wouldn't have had time to knead the dough. Good luck to me that I have a good and understanding child! 😉 :)))
- * For countertop:
- * 300 g biscuits
- * 100 g melted butter
- * For the filling:
- * 750 g of cottage cheese
- * 4 eggs
- * 150 ml liquid cream
- * 200 g sugar
- * vanilla essence
- * For the glaze:
- * 100 g white chocolate
- * 100 ml liquid cream
- * ~ 50 g coconut
- * 2-3 tablespoons full of milk powder
How to prepare Raffaello Cheesecake:
The biscuits are ground on the robot. Add the melted butter and mix until the composition becomes like crumbs. Pour into a tray with a detachable edge and press very well the layer of biscuits with a spoon or the bottom of a glass. Let the tray cool until the filling is ready.
The cottage cheese is mixed with the sugar, vanilla essence and liquid cream until it becomes like a cream. Add eggs, one at a time, mixing well after each one. The cream obtained is poured over the biscuit top and put the tray in the oven over medium heat, until the cake is browned on top, it has a golden crust. Turn off the heat, open the oven door and leave the tray in the oven until completely cooled.
Melt the chocolate over low heat with the whipped cream. Bring to the boil, set aside and mix well. Put the dish in the fridge for at least 1 hour, then mix until you get a fluffy cream. Add coconut and milk powder and mix gently.
Pour the icing over the cake and let it cool again until the icing hardens. Garnish with whipped cream and portion as desired.