White cheesecake with chocolate mousse

Ingredients

Curd

• 1 kg cheesecake curd (from bucket)
• 3 tablespoons of flour or pudding, e.g. vanilla, cream, coconut
• 1 large can of 530 g of sweetened condensed milk
• 3 proteins
• juice of 1 lime (or lemon)
• aroma*

Chocolate mousse

• 3 eggs (yolks and egg whites separately) + 3 yolks
• 150 g sugar
• 1 tablespoon of cocoa
• 200 ml 30% cream
• 100 g butter
• 250 g dark chocolate

Finish

• 200 g (1 cup) 12% or 18% sour thick cream
• 2 tablespoons powdered sugar

Add a note

Preparation

• Warm the ingredients for the cheese mass at room temperature. Heat the oven to 175 degrees. The bottom of the airtight and high (8 cm) springform pan with a diameter of about 24 cm lay out with baking paper, fasten the springform pan letting the paper out of the rim.

Curd

• Put cheese, flour or pudding in a large bowl, add condensed milk, egg whites, lime juice and aroma. Mix with a spoon or blend until smooth. Pour the cheese mass into the cake tin and place in a preheated oven. Bake for 30 minutes until the mass is almost solidified (a little longer, about 35 minutes if the cheese was thin and slightly thinner).
• Take out the cheesecake and spread cream mixed with powdered sugar on it. Put back into the oven and bake for 10-15 minutes at the same temperature. Take out the cheesecake and cool. If you do not make the mousse, after cooling the cheesecake remove the ring from the cake tin and put it in the fridge. We lay out the mousse on the cooled cheesecake.

Chocolate mousse

• Pour some (50 g) sugar, cocoa into a metal bowl, add 6 yolks and cream. Place the bowl on the pot with the water gently boiling (about 1-2 glasses). Stir with a wooden spoon until the mass is hot or until it thickens and sticks to the spoon.
• Remove the bowl from the pan and immediately add the diced butter and the broken into cubes chocolate (make sure that no water gets into the bowl). Mix until the ingredients melt and combine with each other.
• Separately, beat the proteins with the rest of the sugar to a stiff foam: first, whisk the proteins without sugar only at low speed mixer then increase the speed of the mixer and beat until the foam is stiff. We gradually add sugar, whipping constantly. After adding sugar, beat for another 2-3 minutes to make the foam shiny and shiny. Proteins combine with chocolate mass (it is best to add the foam to the mousse in 3 batches), mixing very gently with a spoon.

Finish

• Put the mousse on the cheesecake and put in the fridge for a minimum of 4 hours or all night. When the mousse is sufficiently stiff, cut the cheesecake with a knife around the sides of the cake tin and remove the rim. Put in the fridge to freeze. Cheesecake can be sprinkled with chocolate chips and served with marinated fruit.

Application suggestion

cherries in syrup (frużelinie) / dark chocolate shavings

tips

* e.g. 3-4 tablespoons of orange, coconut, almond or other liqueur, white rum, white chocolate, vanilla sugar or vanilla extract