Ptichye Moloko Cheesecake

Ingredients

• For the crust: For the crust:
• 200g (1 ½ cups) crushed biscuits 200g (1 ½ cups) crushed biscuits
• 100g (1 cup) ground almonds 100g (1 cup) ground almonds
• 120g (½ cup) unsalted butter, melted 120g (½ cup) unsalted butter, melted
• For the cheesecake filling: For the cheesecake filling:
• 500g (2 cups) cream cheese, softened 500g (2 cups) cream cheese, softened
• 200g (1 cup) sour cream 200g (1 cup) sour cream
• 200g (1 cup) Ptichye Moloko, melted 200g (1 cup) Ptichye Moloko, melted
• 150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the Ptichye Moloko mousse: For the Ptichye Moloko mousse:
• 200g (1 cup) Ptichye Moloko, melted 200g (1 cup) Ptichye Moloko, melted
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• Cocoa powder, for dusting Cocoa powder, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 16g
• Carbohydrates (total, sugars): 38g, 25g
• Protein: 8g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 9-inch springform pan.
2. 2.
   In a bowl, combine the crushed biscuits, ground almonds, and melted butter for the crust. Press the mixture into the bottom of the prepared pan.
3. 3.
   In a large mixing bowl, beat the cream cheese, sour cream, melted Ptichye Moloko, and granulated sugar until smooth and creamy.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   Pour the cheesecake filling over the crust in the pan. Smooth the top with a spatula.
6. 6.
   Bake for 45-50 minutes, or until the center is set and the edges are slightly golden.
7. 7.
   Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
8. 8.
   In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the melted Ptichye Moloko.
9. 9.
   Spread the Ptichye Moloko mousse over the chilled cheesecake.
10. 10.
    Dust the top with cocoa powder.
11. 11.
    Refrigerate for another hour before serving.
12. 12.
    Slice and enjoy!

Treat your ingredients with care...

• Ptichye Moloko — Make sure to melt the Ptichye Moloko gently using a double boiler or microwave to achieve a smooth consistency without overheating it.
• Cream cheese — It is important to use softened cream cheese to ensure a smooth and creamy texture in the cheesecake filling.
• Ground almonds — If you don't have ground almonds, you can substitute them with an equal amount of finely crushed graham crackers or digestive biscuits.

Tips & Tricks

• For a lighter version, you can use reduced-fat cream cheese and sour cream.
• To enhance the flavor, add a teaspoon of lemon zest to the cheesecake filling.
• If you prefer a sweeter cheesecake, increase the amount of granulated sugar in the filling to 1 cup.
• Allow the cheesecake to cool completely before adding the Ptichye Moloko mousse to prevent it from melting.
• Serve chilled for the best taste and texture.

Serving advice

Serve each slice of Ptichye Moloko Cheesecake with a dollop of whipped cream and a sprinkle of cocoa powder for an extra touch of indulgence.

Presentation advice

To create an elegant presentation, garnish the top of the cheesecake with chocolate shavings or fresh berries. Serve on a decorative cake stand or plate.