Cheesecake with white and milk chocolate under caramel sauce

10 servings

120 minutes

This cheesecake is a true symphony of flavors inspired by American cuisine. The delicate sponge serves as a sturdy base, layered with airy cheese mixtures: one infused with the noble sweetness of white chocolate and the other with the soft creamy tenderness of milk. This duet harmoniously combines with a rich caramel sauce, giving the dessert a slight stickiness and deep caramel aroma. Each spoonful is a blend of tranquility and delight, a smooth dance of flavors on the palate. A decoration of condensed milk or berries adds the final touch, creating visual and taste elegance. Such a dessert will adorn any table, perfectly complementing family celebrations and romantic evenings.

Energy value per serving

• Calories: 472.5
• Proteins: 15g
• Fats: 21.8g
• Carbohydrates: 53.9g

Ingredients

• Sugar: 300 g
• Ricotta cheese: 600 g
• Chicken egg: 8 pc
• Vanilla sugar: 3 tsp
• Sour cream 20%: 4 tbsp
• Wheat flour: 100 g
• White chocolate: 100 g
• Milk chocolate: 100 g

Cooking steps

1. Carefully separate the whites from the yolks of 4 eggs.

   Required ingredients:

   • Chicken egg: 8 pieces

2. Whip the egg whites with a mixer until stiff peaks form. Gradually add the yolks one at a time, mixing gently (you can use the lowest speed of the mixer). Add sugar (150 grams in a small stream), vanilla sugar (1 teaspoon), and gradually add flour (sifting it is essential).

   Required ingredients:

   • Chicken egg: 8 pieces
   • Sugar: 300 g
   • Vanilla sugar: 3 teaspoons
   • Wheat flour: 100 g

3. Bake the sponge cake in the oven for 30-35 minutes at 180 degrees. Do not open the oven during baking, or the sponge cake will sink.

4. Prepare the cheese mass. Carefully separate the egg whites from the yolks (4 pieces). Whip the egg whites with a mixer until stiff peaks form. Add the yolks one by one, sugar (150 grams), ricotta, sour cream, and vanilla sugar (2 teaspoons).

   Required ingredients:

   • Chicken egg: 8 pieces
   • Sugar: 300 g
   • Ricotta cheese: 600 g
   • Sour cream 20%: 4 tablespoons
   • Vanilla sugar: 3 teaspoons

5. Melt white and milk chocolate in separate pots using a double boiler.

   Required ingredients:

   • White chocolate: 100 g
   • Milk chocolate: 100 g

6. Divide the cheese mass into two parts, mixing one with white chocolate and the other with milk chocolate.

   Required ingredients:

   • White chocolate: 100 g
   • Milk chocolate: 100 g

7. Carefully layer the white and milk chocolate mixture alternately in the biscuit mold.

8. Send to the oven at 180 degrees for 1 hour.

9. Cool the cheesecake, remove it from the mold, place it on a cake stand, and drizzle with caramel sauce. If there's space on the sides, decorate with drops of condensed milk. Optionally, add berries.