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Form 23x29 cm
A glass of 250 ml
Spoon 15g
Ingredients:
300 g of cocoa biscuits
Blend.
140 g of melted butter
Mix thoroughly
Put the cookies on the bottom of the mold (I used a 23x29 cm edge).
Grease the sides with butter or line with baking paper.
Bake for about 12 minutes without convection, heater up and down in an oven heated to 180 degrees on the 2nd level from the bottom.
200 g of soft butter
230 g sugar (1 cup)
Beat about 5 minutes.
3 whole eggs
3 yolks
Beat thoroughly after adding each.
1 teaspoon of vanilla essence
1 kg of cheesecake curd from a bucket
Add in batches
250 g mascarpone cheese (1 package)
2 sugar-free vanilla puddings (40 g each)
Pour the cheese mixture over the baked crust
Layer the sliced ​​canned peaches (4 halves) and the blueberries
Put the cake in the preheated oven. Bake for 90 minutes, without convection, heater up and down at 130 degrees C, 2nd shelf from the bottom. Place a tray filled with hot water on the bottom of the oven. After baking, leave the cake in the oven for about 3 hours.
100 g of white chocolate
25 ml whipping cream 30% (about 2 tablespoons)
Dissolve in a water bath or microwave
Cover the cake with chocolate
Music: You Tube Library Lights Out - Jimmy Fontanez_Doug Maxwell