/ / Recipe Mosaic cheesecake

Recipe Mosaic cheesecake

Ingredients:
  • Bitter chocolate - 120 grams (chocolate cubes)
  • Butter - 3/4 Cups (chocolate cubes)
  • Sugar - 1 3/4 Cups (chocolate cubes)
  • Eggs - 3 pieces (chocolate cubes)
  • Vanilla extract - 1 teaspoon (chocolate cubes)
  • Salt - 1/2 Teaspoons (chocolate cubes)
  • Flour - 1 Glass (chocolate cubes)
  • Chopped Chocolate Cookies or Wafers - 1 1/2 Cups (dough)
  • Melted butter - 5 Art. Spoons (dough)
  • Sugar - 1/3 Cups (dough)
  • Salt - 1/8 Teaspoons (dough)
  • Cream cheese - 720 grams (filling)
  • Eggs, large - 4 pieces (stuffing)
  • Vanilla extract - 1 teaspoon (filling)
  • Sugar - 1 Glass (filling)
  • Chocolate cubes - 2 cups (filling)
  • Bitter chocolate - 90 grams (glaze)
  • Butter - 60 grams (glaze)
  • Fatty cream - 1/4 Glass (glaze)
  • Vanilla extract - 1/2 teaspoonfuls (glaze)
  • Sugar - 1 st. Spoon
Instructions

1. Prepare chocolate cubes. Preheat the oven to 175 degrees F. Line the baking sheet with foil and oil it. Melt the chocolate and butter in the microwave in a bowl for 2 minutes. Mix well. Stir with sugar. Add eggs and vanilla, stir. Add flour and salt, mix well. 2. Pour the dough on a baking sheet and bake for 30 to 35 minutes. 3. Allow to cool on a baking sheet, and then cut into small cubes from 2 to 2.5 cm. You should get about 2 cups of dice. 4. Mix the ingredients for the dough and put in a greased form, pressing it against the surface. Put in the refrigerator for 2 hours. Preheat the oven to 175 degrees. 5. Make the stuffing. Beat cream cheese with a mixer, add eggs, one at a time, vanilla extract and sugar. Beat at low speed until uniform. 6. Add chocolate cubes and gently mix. Pour the filling over the cooled dough in the mold. Put the form in a small pan. Bake for about 45 minutes. Allow to cool. 7. Prepare the glaze. Chop the chocolate in a food processor. Heat the butter and cream in a saucepan. Pour the chocolate with hot milk and mix. Add the vanilla extract and sugar, mix. Fill the glaze with a warm cheesecake.

Servings: 10

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