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.
1
Carefully separate the whites from the yolks of 4 eggs.
- 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).
- 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).
- Chicken egg: 8 pieces
- Sugar: 300 g
- Ricotta cheese: 600 g
- Sour cream 20% fat: 4 tablespoons
- Vanilla sugar: 3 teaspoons
5
Melt white and milk chocolate in separate pots using a double boiler.
- 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.
- 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.
