Light Cheesecake with Chocolate Sauce
6 servings
140 minutes
Light cheesecake with chocolate sauce is a refined combination of softness and rich chocolate accents. Its base is a crumbly cookie crust that gently frames the airy cheese filling, while the velvety chocolate sauce completes the flavor symphony. Cheesecakes have a long history—they were made in Ancient Greece, but the modern version came from Europe and the USA, winning the hearts of sweet lovers. This dessert is perfect for a light finish to dinner or cozy gatherings with a cup of coffee. Its delicate taste and creamy texture make it a favorite treat for connoisseurs of exquisite sweets.
1
Preheat the oven to 180 degrees.
2
Crush the cookies into crumbs or blend them and mix with melted butter. There should be no lumps!
- Cookies ""Jubilee"": 180 g
- Butter: 80 g
3
Crushed and mixed with butter cookies should be spread on the bottom of the mold (if desired - on the sides, then the amount of cookies and butter needs to be increased). Place in the oven and bake at 180 degrees for about 15 minutes (sometimes it needs to be held for up to 20 minutes; the cookies should not be moist). I use a square non-removable mold and do not use baking paper.
- Cookies ""Jubilee"": 180 g
- Butter: 80 g
4
Mix cheese and cottage cheese into a homogeneous mass. Add powdered sugar. Add eggs and cream. Mix everything, and if necessary, add vanilla to taste. Ensure that no air bubbles form in the mixture.
- Cottage cheese: 250 g
- Soft low-fat cottage cheese: 200 g
- Powdered sugar: 3 tablespoons
- Chicken egg: 2 pieces
- Cream 20%: 100 g
- Vanillin: to taste
5
Cool the mold with cookies beforehand (take it out of the oven and let it cool for 10 minutes).
6
Pour the mixture into the mold and bake at 180 degrees for 1 hour and 20 minutes.
7
After the time has passed, open the oven for 30 minutes.
8
Take out the dessert mold and refrigerate for at least 4 hours (ideally for 8 hours).
9
Serve with chocolate sauce (I have Hershey's).
- Chocolate sauce: to taste