Ingredients
Easter cheese cake
cottage cheese
540g
18.90oz
2.16cup
36.18tbsp
egg yolk
3pc
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
butter at room temperature
50g
1.75oz
3.35tbsp
white chocolate
30g
1.05oz
2tbsp
milk chocolate
50g
1.75oz
3.35tbsp
dark chocolate
60g
2.10oz
4tbsp
whipping cream
140g
4.73fl oz
Method
- Mix the cottage cheese, sugar, butter at room temperature and egg yolks. Whip everything with a mixer until smooth
- Now brew this mixture in a saucepan over a low heat until hot, stirring constantly, not bringing to a boil.
- Divide into 3 uneven parts: the smallest part (the smallest, the middle and the largest).
- Heat all types of chocolate in turn, and add it to the cheese mass parts (white - to the smallest, milk - to the middle, dark - to the largest).
- Whip the very cold heavy cream to medium peaks, and spread it also in 3 parts.
- Put the special mold on a saucepan, where the liquid will drain up part down. Cover it with gauze (previously soaked in warm water), and start laying out all the cheese mass parts, one after another.
- At the end, also close the top with gauze, and put this construction in the fridge for about 2 days (every half a day drain the serum into the sink).
- Remove the finished Easter cheese cake from the fridge, unfold the top gauze, and carefully turn it over onto a serving dish. Carefully open the mold, and remove the gauze completely.
- Decorate as desired.
