Cheesecake day and night
or a beautifully snowy unbaked cheesecake
Ingredients
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Cookie dough
- 200 g ground butter biscuits,
- 1 PL Liana dark cocoa
- 100 g of butter,
- 2-3 tablespoons of milk
Cream
- 150 ml milk,
- 1 pc Liana whipped cream delight
- 500 g soft cottage cheese or mascarpone
- 2 pieces Liana vanillin sugar
- 3-4 tablespoons powdered sugar
- 20 ml of milk
- 12 g Liana clear gelatin
- 100 g grated white chocolate
Frosting
- 150 ml of whipping cream
- 100 g Chocolate 45% Liana
1. Grind or crush the cookies prepared according to the recipe for seedless cookies, mix them with cocoa, melted butter and milk. Press them into the bottom of the cake pan. Put it in the refrigerator.
2. Let the gelatin swell in 20 ml of milk. Whip the Liana whipped cream in 150 ml of milk. Mix the other ingredients and finally heat the swollen gelatin in the microwave until the crystals dissolve and immediately beat it with an electric mixer into the prepared cream mass. finally, lightly stir in the grated white chocolate. Pour the prepared cream onto the biscuit mixture. Put in the refrigerator until the next day to harden.
3. Cover with chocolate glaze. Sprinkle the surface with coconut or grated white chocolate.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Cookie dough
- 200 g ground butter biscuits,
- 1 PL Liana dark cocoa
- 100 g of butter,
- 2-3 tablespoons of milk
Cream
- 150 ml milk,
- 1 pc Liana whipped cream delight
- 500 g soft cottage cheese or mascarpone
- 2 pieces Liana vanillin sugar
- 3-4 tablespoons powdered sugar
- 20 ml of milk
- 12 g Liana clear gelatin
- 100 g grated white chocolate
Frosting
- 150 ml of whipping cream
- 100 g Chocolate 45% Liana
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