Mocha cheesecake with aroma of vanilla

Mocha cheesecake with aroma of vanilla

Indulge relatives with tasty cottage cheese pastries with aroma of coffee and milk chocolate. Prepare gentle Mocha cheesecake with milk chocolate and vanilla.

Ingredients:

- 750 g of low-fat cottage cheese,
- 100 g of milk chocolate,
- 1 lemon,
- 4 eggs,
- 175 g of desi,
- 200 g of sugar,
- 1 bag of vanilla sugar,
- 1 tablespoons of semolina,
- 1 bag of powder for vanilla pudding.
- 4 tablespoons of powder of cocoa,
- 2 tablespoons of instant coffee in powder.

Preparation:

1. Lemon melt away boiled water, rub dried peel and squeeze out juice.
2. Chocolate break small slices and kindle on hot water bath.
3. Separate proteins from yolks and shake up. Pound oil until white with sugar. Add vanilla sugar, yolks, juice and dried peel of lemon. Well mix everything. Then add cottage cheese, semolina, powder for pudding and protein whips. From weight separate 1/3, add the kindled chocolate, cocoa, and carefully mix coffee.
4. Lay out dark weight in the split mold greased with fat for baking, having left 4 tablespoons for ornament. From above distribute light weight.
5. Shift the remained dark weight in confectionery syringe (or plastic bag, having cut off corner) and squeeze out on pie. Make fork original pattern / stains.
6. Bake pie in oven at temperature of 220 degrees of 30-35 minutes, then switch temperature to 180 degrees and bake 35-40 more minutes. At the end of baking cover pie with foil that the top has not burned. Before giving on table put fragrant cheesecake in the refrigerator for 3-4 hours.
Bon appetit!

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