You will need
- For the pie:
- 200 g shortbread;
- 120 g of butter;
- 8 eggs;
- 800 g butter unsalted cheese;
- 50 ml double cream;
- 150 g of sugar;
- 1 teaspoon of lemon juice.
- For the glaze:
- 1/3 Cup sugar;
- ½ Cup water;
- 100 g dark chocolate;
- 1 tablespoon butter;
- 1 teaspoon of cognac.
Instruction
1
Crush cookies in a blender or with a pestle. It must be like flour. Melt the butter in a water bath and pour it into the crushed biscuits. All mix thoroughly until the mixture is smooth and thick.
2
Grease a baking dish with vegetable oil and place in it the prepared mass. Flatten it with your hands and carefully tamp. The surface should be smooth, without bumps and dents.
3
Beat the cream cheese and sugar in a blender or with a mixer. When the mass becomes homogeneous, one by one enter the eggs, continuing to mix. Then gradually pour in the cream mixture. At the end of the whisking add in the mix a bit of lemon juice.
4
Pour egg and cheese mixture into the baking form on the cake cookie. Smooth the top layer with a wide knife. Place pie in preheated to 130 degree oven.
5
Leave cheesecake in the oven for 60-90 minutes, depending on the height of the cake, the higher it is, the longer it needs to bake.
6
Make the chocolate glaze while the cake is cooked. Pour the sugar in a saucepan and fill it with water. Return the pan to the heat and bring sugar mixture to a boil. Reduce heat and, stirring, boil the syrup for 2-3 minutes. Then add the dark chocolate, broken into pieces. Once the chocolate is completely dissolved, add to the mix the brandy and butter. Stir and remove from heat. Before you use the frosting, let it cool slightly.
7
Turn off the oven and leave pie inside until it cools. Then carefully remove the cake from the mold and fill it with chocolate icing. Smooth the glaze on the surface and decorate the cake with strawberries or cherries. Put the cheese cake in the fridge for a few hours.
8
Cut cake into serving pieces. Done properly, the cake should be very tender and extremely tasty.