Cheesecake with halava is a true culinary pleasure. The contrast between the rich, creamy texture of cheesecake and the expressive sweetness of halva is irresistible. The senses are piqued by this recipe.
Ingredients:
The following is a description of the ingredients used in the “Halva cheesecake” recipe:
Ingredients for halva crust
- 150 g of oat-based whole-grain cookies
- Superior-grade 100g vanilla halva
- One kilogram of premium semi-skimmed, crushed, or fatty cottage cheese
- No more than 350 grams of fine vanilla halva
- 200 grams of tart yogurt Eleven or eighteen percent
- One hundred grams of sugar, which is less than half a cup
- Four huge eggs weighed about 250 grams when cracked.
- 40 grams of sugar-free vanilla or cream pudding in one serving
Components of chocolate frosting
- One hundred grams of dark chocolate or cocoa
- 70 milliliters of whipped cream (30%)
Cheesecake with Halva
Step 1: Insert the pan’s bottom.
This is the “Halvov Cheesecake” recipe, step-by-step:
Put 100 grams of quality vanilla halva and 150 grams of cookies in the bowl of a food processor. Blend them with the sand. If your equipment is low-power and your chamber is small, I would recommend grinding a few cookies at a time and putting the ground cookies in a bowl. If you do not have a food processor, you can use a rolling pin to mash the cookies or pound them in a container or string bag using a wooden pestle with a round head. Do the same with Halva.
Get the baking pan ready. A 24-cm-diameter cake tin was utilized. Line the pan with parchment or baking paper on the sides and bottom, then secure the rim. To ensure that the paper sticks well, grease the interior surfaces with soft butter. Place the taller strips of baking paper on the greased sides (you will need to cut them yourself from a sheet of baking paper).
Press the cookie and halva mixture into the pan to level the top. For this, you can use a pastry spatula or a tablespoon. As I wanted the bottom to slightly overlap the sides, I patted it this time with a little jar. When making the cheese mass, place the prepared base in the refrigerator or leave it standing on the kitchen counter.
Advice: If you’re thinking of making cheesecake, try some very good cereal cookies, such as oatmeal or whole grains. It was Krakuski in my instance.
Step 2: Combine components to produce a large amount.
Grind one kilogram of semi-skimmed or fatty cottage cheese twice in a food processor. All you have to do is put the items in a bowl with the finely sliced cottage cheese. In a bowl, crack four or five eggs. Pour in 350 grams of vanilla halva (use less if it’s too sweet). I suggest dissecting it initially. Next, add 100 grams of sugar (or less) and 200 grams of sour cream (12 or 18%). Add roughly 35–40 grams of sugar-free vanilla or cream pudding from a packet (sachet).
Step 3: Pour the mixture into the mold.
Carefully pour or transfer the entire cheese pile into the shape along with the dough and halva base.
Bake the cheesecake in step four.
Halva cheesecake: I don’t utilize the steam feature when making cheesecake. I also steer clear of water baths because, given a thinner mixture, I don’t mind if it splits somewhat or not at all while baking.
Bake the cheesecake for 80 minutes at 160 degrees, using the top/bottom baking option (select for a medium temperature or slightly lower). After turning off the oven, wait at least ten minutes before opening the door. After that, keep them slightly ajar for 30 minutes. Take the cheesecake out of the oven at this point. After the cheesecake cools, store it in the refrigerator for at least four hours, or better yet, overnight, in a cool location.
This is due to the fact that it reaches its ideal structure after cooling.
Advice: If the cheesecake begins to overcook in the middle of the baking process due to being too near the heaters, lower the burner power by 10 degrees.
Step 5: Dredge the frosting over the cheesecake.
It’s not required; however, after chilling, I recommend spreading lots of dark chocolate and cream over the cheesecake. Fill a pot with 70 milliliters of 30% whipped cream, then bring it to a boil. Take the pot off of the flame and add 60–70% dark chocolate, or 100 grams of chopped dark chocolate. Using a spatula, stir everything together until the warm cream is well combined with the chocolate and the mixture thickens. After covering the cheesecake with frosting, let it sit for ten minutes. It will cool fully, and the filling will thicken even more.
Step 6: Arrange and present
Two other ideas for halva cheesecake decorating are sesame seeds and crumbled halva (I used pistachios).
The cheesecake should be refrigerated in a mild shade once it has been prepared and cooled. It will keep fresh for at least a week if kept in the refrigerator between 6 and 10 degrees.