Name: Cold Heart Cheesecake
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Yield: 8
Ingredients: Cookie - 100 gram; Butter - 50 gram; Cottage cheese - 500 gram; Chicken egg - 2 PC.; Sugar - 100 gram; Corn starch - 3 tbsp; Vanilla essence - 1 Tsp; Matcha - 1 Tsp; Mascarpone - 200 gram; White chocolate - 100 gram; Matcha - 1 pinch

Recipe information

Cooking:

2 hour 20 min.

Servings per container:

Source:

More details

Ingredients for - Cold Heart Cheesecake

The basis

1. Cookie 100 gram

2. Butter 50 gram

Cheesecake

1. Cottage cheese 500 gram

2. Chicken egg 2 PC.

3. Sugar 100 gram

4. Corn starch 3 tbsp

5. Vanilla essence 1 Tsp

6. Matcha 1 Tsp

7. Mascarpone 200 gram

Glaze

1. White chocolate 100 gram

2. Matcha 1 pinch

How to cook deliciously - Cold Heart Cheesecake

1. Stage

Prepare all the ingredients. It is better if the cheesecake products are at room temperature. Melt and cool the butter. Chop the cookies in the bowl of a food processor or any other available method.

2. Stage

Mix the chopped cookies with the melted and slightly cooled butter. Line the bottom of a d16-18cm cake tin with baking paper. Spread the oiled crumbs into the cake tin and shape the bottom and sides of the cheesecake. In the form of a larger diameter you can form only the bottom. Place in a preheated 180°C oven for about 7 minutes. Remove and cool the cheesecake sheet and base.

1. Stage. Cold Heart Cheesecake: Mix the chopped cookies with the melted and slightly cooled butter. Line the bottom of a d16-18cm cake tin with baking paper. Spread the oiled crumbs into the cake tin and shape the bottom and sides of the cheesecake. In the form of a larger diameter you can form only the bottom. Place in a preheated 180°C oven for about 7 minutes. Remove and cool the cheesecake sheet and base.

3. Stage

While the cheesecake base is cooling, load all the ingredients into the bowl of a food processor.

4. Stage

Mix until smooth. Add the blue matcha. If you do not have blue matcha, you can use blue dye. Mix until evenly colored.

5. Stage

Grease the edges of the molds with butter that are not covered with cookies. Pour the mixture into the mold. Wrap the mold in several layers of foil, so that the water does not get into the mold. Boil water, about 1.5 liters of water. Set oven temperature to 160°C. Put the form, protected by foil, in a suitable size and function, gently pour boiling water into the dish and place in the preheated oven. The top of the cheesecake can be covered with foil. Bake the cheesecake for 2 hours. Make sure that the temperature in the oven does not exceed 160 ° C.

1. Stage. Cold Heart Cheesecake: Grease the edges of the molds with butter that are not covered with cookies. Pour the mixture into the mold. Wrap the mold in several layers of foil, so that the water does not get into the mold. Boil water, about 1.5 liters of water. Set oven temperature to 160°C. Put the form, protected by foil, in a suitable size and function, gently pour boiling water into the dish and place in the preheated oven. The top of the cheesecake can be covered with foil. Bake the cheesecake for 2 hours. Make sure that the temperature in the oven does not exceed 160 ° C.

6. Stage

Cool the finished cheesecake in the oven, then on a rack. Carefully transfer the cooled cheesecake to a serving dish.

7. Stage

Melt white chocolate in a water bath, pour about 10g of chocolate into a small bowl and mix with a pinch of blue matcha. Cover the cheesecake with white chocolate.

1. Stage. Cold Heart Cheesecake: Melt white chocolate in a water bath, pour about 10g of chocolate into a small bowl and mix with a pinch of blue matcha. Cover the cheesecake with white chocolate.

8. Stage

Then draw the snowflake schematically with colored chocolate, using a pastry artist's pencil, a syringe, or just a bag with a cut off corner. Stretch out the design with a toothpick. Put the cheesecake in the refrigerator for at least 4 hours, preferably overnight. It is best to take the cheesecake out of the fridge about 20 minutes before serving.