Cheese cake

Name: Cheese cake
Ingredients: Base 6 eggs 6 tablespoons sugar 6 tablespoons oil 8 tablespoons flour 1 teaspoon baking powder lemon zest 50 g chocolate Cheese cream 300 g cottage cheese 100 g powdered

Dessert - Cheese cake by Augustina O. - Recipia

The cheesecake and chocolate cake is prepared from a simple base, with lemon zest and grated chocolate, then filled with two creams: one fine, with cottage cheese and blackcurrant jam, and one with milk chocolate. The chocolate cream needs a few hours in the fridge before it can be mixed, so it’s best to prepare it in advance. The cake is assembled in layers, with the two creams placed alternately, for a checkerboard appearance inside. Quick Info Preparation time: not specified exactly; includes preparing the base, the creams, and assembly. Baking time: not specified in the original recipe. The base is baked until it passes the toothpick test. Cooling time: a few hours for the chocolate cream, about 1 hour after the cake is covered in whipped cream, and another 2 hours before serving. Total time: at least approximately 5 hours of cooling, plus preparation and baking time. Servings: the number is not specified; the cake is cut into three layers and can be portioned according to desired size. Difficulty: medium. Recipe type: festive cake with cream cheese, blackcurrant jam, and chocolate. Ingredients For the base 6 eggs 6 tablespoons sugar 6 tablespoons oil 8 tablespoons flour 1 teaspoon baking powder 1 pinch of salt Zest of one lemon 50 g grated chocolate For the cheese cream 300 g cottage cheese 100 g powdered sugar 3 tablespoons blackcurrant jam 200 ml whipped cream For the chocolate cream 200 g milk chocolate 400 g whipped cream For decoration Whipped cream Chocolate Preparation method 1. Preparing the base Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until you get a well-bound foam. Add the yolks one at a time, mixing well after each addition. Then pour the oil in a thin stream and continue mixing until the mixture is homogeneous. Incorporate the flour mixed with baking powder, lemon zest, and grated chocolate. Mix using a spoon, with gentle movements, to keep the dough as airy as possible. Pour the mixture into a baking tray lined with parchment paper. Bake the base in the preheated oven until it passes the toothpick test. Since the temperature and baking time are not specified in the basic recipe, check the base towards the end with a toothpick. Let the base cool completely. Once cooled, cut it into three layers. 2. Preparing the cheese cream Put the cottage cheese in a bowl and mix it with the powdered sugar. Add the blackcurrant jam and homogenize the mixture. Separately, whip the 200 ml of whipped cream. Incorporate it into the cheese cream using a spoon and mixing until the cream becomes uniform. 3. Preparing the chocolate cream Break the milk chocolate into pieces and put it in a saucepan along with 200 g of whipped cream. Heat the mixture over low heat, stirring continuously, until the chocolate melts completely. Be careful not to let the mixture boil. After the chocolate has melted, remove the pot from the heat and place the mixture in the fridge for a few hours. Once well chilled, whip the cream until fluffy. Separately, whip the remaining whipped cream, then incorporate it into the chocolate cream using a spoon. 4. Assembling the cake Place the first layer of the base on a platter and soak it. The basic recipe does not specify the syrup composition, so use one of the syrups you already have on hand, without changing the other ingredients of the cake. Put the cheese cream and the chocolate cream into two bags. Distribute the creams on the first layer, alternating them to achieve a checkerboard pattern. Place the second layer of the base and soak it. On this layer, start with the chocolate cream if you started with the cheese cream on the first layer. Continue alternating the two creams. Add the last layer of the base and soak it. Use the remaining creams, maintaining the alternation started in the previous layers. 5. Decorating the cake Cover the entire cake with a layer of whipped cream and place it in the fridge for about an hour. After cooling, decorate the cake with melted chocolate and dollops of whipped cream. Leave it in the fridge for another two hours before serving, so the base and creams stabilize. Why I make the recipe often The cake has a balanced combination between the cheese cream with blackcurrant jam and the more intense chocolate cream. The base is easy to prepare, and the three layers allow for a generous assembly without needing complicated decorating techniques. I also like that the pattern obtained by alternating the creams is visible when sliced, even though the cake is simply decorated on the outside. It is suitable for family meals or for an occasion when you want a homemade cake but with a neat appearance. Tips and variations Tips Let the base cool completely before cutting it. A warm base can break more easily, and the creams can soften if placed over still hot layers. The chocolate cream needs to sit in the fridge for a few hours before mixing. If it is still liquid or just slightly cooled, it will not achieve the fluffy texture needed for the cake filling. In the chocolate cream, heat the whipped cream and chocolate only until the chocolate melts. Boiling is not recommended at this stage. When assembling, the creams can be placed in two bags to be distributed more easily and evenly. The alternation is simpler if you start from the center and continue towards the edges, keeping the two creams side by side. Substitutions In the basic recipe, the cheese cream is prepared with cottage cheese, powdered sugar, and blackcurrant jam. If you use another jam, the final taste will change, but the preparation method remains the same. For the chocolate cream, milk chocolate is used. Replacing it with another type of chocolate alters the sweetness and consistency of the cream, so keep the proportions carefully. Variations You can change how you distribute the two creams between layers, but for the checkerboard effect, it is important to alternate the cream started on each layer. The decoration can remain simple, with melted chocolate and dollops of whipped cream, as in the original recipe. It is not necessary to cover the cake with a thick layer of decoration. Serving ideas Serve the cake cold, after the two hours of rest in the fridge. It cuts more easily when the creams are well stabilized, and the layers remain clearer. Frequently asked questions How long should the chocolate cream stay in the fridge? The recipe indicates "a few hours," without a specific time. The important thing is that the chocolate and whipped cream mixture is well chilled before mixing. After that, the cream is whipped until fluffy and mixed with the remaining whipped cream. Why should the chocolate not boil with the whipped cream? The mixture is heated only to melt the chocolate. If it boils, the texture may suffer, and the cream will not behave the same after cooling and mixing. How is the checkerboard pattern achieved inside? The two creams are placed in two bags and distributed alternately on each layer. On the next layer, the order changes: if the first layer started with cheese cream, the second starts with chocolate cream. When can the cake be cut? After assembly, the cake is kept in the fridge for about an hour, then decorated and left to cool for another two hours before serving. What should I do if the base breaks when I cut it? Let it cool well before slicing and work carefully. Even if one of the layers breaks easily, it can be placed in the middle of the cake, where it will be supported by the cream. Nutritional values The values are estimates and depend on the type of whipped cream, cottage cheese, chocolate, and the amount used for decoration. For the entire cake, without calculating the additional decoration, the dish may have approximately: 6,000-6,500 kcal 80-95 g protein 600-650 g carbohydrates 360-400 g fat If the cake is cut into 12 slices, a slice may have approximately 500-540 kcal, 7-8 g protein, 50-55 g carbohydrates, and 30-33 g fat. These values do not represent an exact nutritional calculation, especially since the type of whipped cream and the amount of chocolate used for decoration are not specified. Storage and reheating Keep the cake covered in the fridge. It needs cooling before serving anyway, and the creams hold their shape better when kept cold. The cake is not reheated. Only take out the necessary portions from the fridge and serve them cold. The creams with whipped cream and chocolate are not suitable for long-term storage at room temperature.

Cheese cake

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