vanilla cheesecake with chocolate and prunes
that is not a traditional cheesecake, which I remember from my childhood. this one is moist, gentle, not very sweet that I like and miraculously creamy inside with crispy bottom.
I think a cheesecake outclass all these sophisticated, complex, busy and famous cakes in the world.
- - 250 g ricotta cheese
- - 250 g mascarpone
- - 100 g chopped dark chocolate (min. 70%)
- - 50 g chopped prunes
- - 100 g oatcakes
- - 1/2 glas of caster sugar
- - 1 tbsp flour
- - 1 egg white
- - 1 vanilla pod
Level of difficulty Average
crush oatcakes finely and put into padded out the pan. compact it to the bottom
put ricotta cheese and mascarpone into the bowl and blend adding sugar little by little.
add the egg white, ground vanilla and the flour. mix all together.
finally add finely chopped chocolate and prunes and combine, but don't use a food blender - only a big spoon.
Put the mix into the mould with the oatcake base.
heat the oven to 175*C and turn it down to 120*C before you put the cheesecake into the oven.
bake it for 20-25 min. the surface of the cake should not be completely firm after baking.
cool it down for (min) 4 h in the fridge