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Чизкейк мраморный «Красный бархат»

"Red Velvet" Marble Cheesecake

A cottage cheese cheesecake on a chocolate cocoa-cookie base, with a red-and-white marbled pattern and an almond aroma.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling in the oven and overnight chilling 10 hours
Total Time 11 hours 30 minutes
Servings: 8 slices
Course: Cottage cheese pies
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

Base
  • 150 g cookies
  • 2 tbsp cocoa powder
  • 60 g butter melted
Cottage cheese mixture
  • 700 g cottage cheese
  • 150 g sour cream
  • 150 g sugar
  • 70 ml heavy cream 26%
  • 1 egg
  • 3 tbsp flour
  • 1 ml almond essence
  • red food coloring

Method
 

Base
  1. Crush the cookies with a blender, add the cocoa, and mix. Pour in the melted butter and rub into moist crumbs.
  2. Press the crumbs into the bottom of a 16 cm pan, with no sides, and chill in the fridge.
Cottage cheese mixture
  1. Blend or mash together the cottage cheese, sugar, sour cream, and egg until smooth.
  2. Pour in the cream and whip into a fluffy mixture. Sift in the flour, whip again, and add the almond essence.
  3. Divide the mixture into two parts and add red food coloring to one - you'll get two colors.
Assembly and baking
  1. Take out the base and pour in the batter in alternating parts, like zebra stripes. If you like, draw patterns on top with a skewer.
  2. Bake in an oven preheated to 180-190°C for 45-60 minutes. Then turn off the oven and leave the cheesecake inside until it cools completely.
  3. Remove the cheesecake from the pan and chill in the fridge overnight to mature.
  4. Decorate with whipped cream if desired. Enjoy!

Notes

If waiting overnight is too much, the cheesecake can be sliced after a couple of hours of chilling - but the flavor is noticeably fuller after a night in the fridge.