Ingredients :
For the cheesecake:
cottage cheese (fat content – 2%) – 2 cups (450 g);
sour cream – 1/2 cup (115 g)
heavy cream (fat content not less than 30%) – 1/3 cup (80 ml)
sugar – 2/3 cup (135 g);
eggs – 2 pcs;
vanilla extract – 1 tsp;
salt – a pinch.
For the red biscuit:
flour – 2 ½ cups (310 g);
cocoa powder – 2 tablespoons (16 g);
baking soda – 1 tsp;
salt – 1 tsp;
sugar – 1 ½ cup (300 g);
room temperature kefir – 1 cup (240 ml);
vegetable oil – 3/4 cup (200 ml) + 1 tbsp;
vinegar – 1 tsp;
eggs – 2 pcs;
Soft butter – 1/2 cup (115 g);
red food coloring – 1 ½ tbsp;
Vanilla extract – 2 tsp.
For the frosting:
cold heavy cream – 1/2 cup (120 ml);
Soft butter – 1/2 cup (115 g);
room temperature cottage cheese – 2 cups (450 g);
powdered sugar – 1 ¼ cup (160 g);
vanilla extract – 1 tsp.
For decoration:
white chocolate (shavings) – approx. 50 g.
Instructions :
Making cheesecake :
- Preheat the oven to 160°C.
- Line a 23 cm round baking tin with aluminum foil.
- Line the bottom of the tin with oiled paper, then place the tin in a small deep pan.
- In a large bowl, beat the curd and sugar with a hand mixer on medium speed until smooth.
- Add eggs one at a time, beating well after each addition.
- Add sour cream, heavy cream, salt and vanilla extract, beating until smooth.
- Pour the curd batter into the prepared spring form.
- Pour hot water into the tray so that the water reaches half of the height of the mold.
- Bake the cheesecake in the preheated oven for about 45 minutes, until the surface has completely thickened.
- Turn off the heat, ajar the oven door, and let the cheesecake cool in the oven for 30 minutes, then remove from the oven.
- Remove the pan, cool the cheesecake completely on a wire rack, then place in the freezer.
- Freeze it until completely hardened (leave it in the freezer overnight or at least 4 hours).
Making the red biscuit :
- Preheat the oven to 175 degrees Fahrenheit.
- Prepare two 21 cm round moulds, grease them with butter and sprinkle with flour.
- In a large bowl combine the sifted flour, cocoa powder, baking soda and salt. Stir and set aside.
- In a separate large bowl, beat butter and sugar with a hand mixer on medium speed until smooth.
- Add eggs, one at a time, beating until well blended after each addition.
- Add vegetable oil, vinegar, vanilla extract, and kefir, beating until well blended.
- Gradually add dry ingredients in batches and mix after each addition until a homogeneous mixture is obtained.
- Add the food coloring and mix.
- Pour the batter into the prepared molds.
- Bake for 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool the biscuits directly in the molds on a wire rack for 10 minutes.
- Remove the biscuits from the molds, then allow them to cool completely.
- When the biscuits have cooled completely, use a long, sharp knife to cut off the top of each biscuit (to smooth it out).
Prepare the frosting :
- In a large bowl, with a hand mixer on medium speed, combine the cottage cheese and butter.
- Add powdered sugar and vanilla extract.
- Beat until smooth.
- In a separate bowl, whisk the heavy cream until stiff peaks.
- Then gently incorporate the cream into the curd-cream mixture.
Put the cake together :
- Prepare a cake dish.
- Place one red biscuit in the center.
- Apply a thin layer of cottage cheese frosting.
- Take the cheesecake out of the freezer and place it on the biscuit cake on top of the layer of frosting.
- If necessary, trim the edges of the cheesecake to the size of the crust.
- Spread another thin layer of frosting over the cheesecake.
- Place a second layer of red biscuit on top – cut side down.
- Cover the cake with a layer of frosting on top and sides.
- Sprinkle white chocolate shavings on top for decoration.
- Crumble the rest of the biscuit into fine crumbs and make an edging around the bottom of the cake.
- Place everything in the refrigerator for at least two hours before serving.
