Cheesecake "Cow"

Category: Confectionery
Cheesecake Cow

Ingredients

THE FOUNDATION
fresh cookies like Jubilee 200g
butter 100
FILLING
Candy Korovka 200 g
milk 100 g
sugar 0.5-1 glass
gelatin 30 g
water 100 g
cottage cheese 400 g
fat sour cream 200 g
vanillin, vanilla sugar taste
GLAZE
candy cow 200 g
milk 60 g
Baileys liqueur desirable

Cooking method

  • DOUGH
  • Break the cookies and grind them in a blender. Add melted butter, mix, put in a split form, tamp and refrigerate.
  • FILLING
  • Soak gelatin in cold boiled water. If you use heavy cream or sour cream (30 ~ 35%), then you can take less gelatin - 10g to 30g of water or 20g to 60g of water. - I did not use this advice, but in vain!
  • When the gelatin becomes transparent, I put the cup in a double boiler, a double boiler on a saucepan with boiling water and until the gelatin dissolves, I stirred it a couple of times. While the filling was being prepared, a cup of gelatin stood in a double boiler.
  • Cut the candies and put them in a small saucepan. Add milk, sugar and vanillin. Keep on fire until the candies and sugar are completely dissolved, stirring constantly. Let it cool down.
  • Put cottage cheese, sour cream and candy mass in a blender. Beat. Pour in the dissolved gelatin and beat again. My cottage cheese was homogeneous, soft, so I put the cottage cheese, sour cream and candy mass in a cup and just beat it with a mixer. She poured gelatin in a neat, thin stream.
  • The resulting filling was evenly poured onto the cookie base and put back in the refrigerator.
  • Glaze
  • Dissolve candies with milk on the fire. If present, add liquor. Pour the resulting fondant onto the frozen cake, smooth. Put the cake in the refrigerator for 6 hours.
  • Strange, but the photo is not inserted
  • Therefore, here I spread
  • Cheesecake Cow

Note

My remarks
I didn't understand why the cake should stand in the refrigerator for 6 hours. There is nothing saturated with anything. An hour or two is enough for the base and filling to thicken.
The amount of sugar in the filling depends on the curd. You have to try and bring it to your taste.
I took 30 g of gelatin per 100 g of water. This is a bit too much, because the filling began to specifically resemble a fairly dense marmalade. But my son really liked it. And here's another top fondant. It doesn't stabilize at all. Even the photo shows that the fudge is flowing. And the fudge is delicious. Moreover, I was there for lack of a baileys, added the sheridan. Therefore, it is better not to steam and make the fondant, like a sauce, and pour over already when serving. Oh, also: of course, it's better to put this whole cow not on cookies, but on a biscuit. Yesterday my son didn’t put the leftovers in the refrigerator, today by morning all the crumbs began to creep apart. Although, if the toad had not strangled me and added to the cookies not our "type of butter", but the Belarusian bought the day before, I think the base would not have collapsed. Girls, butter in Belarus is super !!!!!, but the price is 435 rubles / kg

Gypsy
You've got all the super milk in there Recipe bookmarked
celfh
Quote: gypsy

You have all the milk there super
Yes, this is not with us. This is in Belarus. They opened several stores in Vladimir with high-quality meat and dairy products.
Gypsy
I don’t know I don’t know, in Russia all milk is very tasty (compared to Israeli, of course)
vagsal
Quote: celfh

Oh, also: of course, it's better to put this whole cow not on cookies, but on a biscuit. Yesterday my son didn’t put the leftovers into the fridge, today by morning all the crumbs began to creep apart. Although, if the toad had not strangled me and added to the cookies not our "type of butter", but the Belarusian bought the day before, I think the base would not have collapsed.

Do not sin on oil and your own "toad"))))
I saw how our pastry chefs make this base (I work in a restaurant), they grind cookies with soft butter (not melted), put them in a mold, but then bake them at a high temperature of 250-300 degrees for about four minutes. and only then, on the cooled crust, spread the cheese mixture. I tried it myself, I did it, and it worked three times))))) Although I reworked their recipe, it is very difficult to distinguish. The cake stood on the table for a day and a half and nothing happened to it (although it was wrong - it happened - it was eaten).
celfh
Alexey, thanks for the advice!
True, it was supposed to be a cheesecake without baking
Feofania
beautiful cheesecake! Bookmarks!
Fantik
celfh, thanks for the recipe! The ingredients have been purchased, I will write how it happened in the near future. I have toffee cows in chocolate glaze. And toffee. )) How not to spoil the color of the curd dressing. I will do it with softened butter on the advice of vagsal, but in the microwave.
vagsal
Quote: Fantik
I will do it with softened butter on the advice of vagsal, but in the microwave.
Oh oh. But the microwave does not seem to bake, but heats the product from the inside. Could it be that the butter melts and flows out?

Fantik
Vagsal, thanks for the warning. Everything went well. I put it on Combi mode for 10 minutes - 25% microwave, 75% grill. The cake hardened well. The cake turned out to be unusually tasty (I didn't make fondant))))). The cake is as thick as in the author's photo, but the curd filling is much thicker. (surprised smiley). Soft cottage cheese House in the village - two boxes ... Gelatin 10g per 50g of water. The curd mixture on the cake froze in the refrigerator for about 5 hours, and still turned out to be too shaky. Insanely tasty, but not very presentable after cutting and unfolding.))
Many thanks to the author for the recipe. Mine said that this is the best and real cheesecake of the three I have tried. By the way, they called one copy of a recipe from another site a cottage cheese casserole.
Yours, celfh, is very good!
PS. The cow, at the last moment, bought a classic one and made with it.

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