Ingredients
Bottom
200 g oatmeal cookies
50 g melted butter
Curd
0.5 kg of cheese from a bucket
0.5 kg of semi-skimmed cottage cheese, ground three times
250 g mascarpone
200 ml whipping cream 30%
6 eggs (room temperature)
1 cup of sugar
4 tablespoons of wheat flour
a few drops of vanilla extract
Coffee topping
30 ml of coffee liqueur
2 heaped teaspoons of instant coffee
200 ml whipping cream 30%
1 bar of white chocolate
1 heaped teaspoon of gelatin + 20 ml of water
Preparation
1. Mix the oatmeal cookies in a blender until fine dust and combine with melted butter.
2. Line the bottom of a 24 cm diameter cake tin with baking paper and pour in the crushed cookies. Knead thoroughly with a spoon and bake in an oven preheated to 175 degrees for 10 minutes.
3. Put the cheese from the bucket, triple-milled semi-skimmed cottage cheese, mascarpone, sugar and flour into the mixer bowl. Mix everything at low speed until the ingredients are combined.
4. Then, while mixing, gradually add one egg at a time.
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