Pudding Cheesecake

Hello Dear Friends,

My today's recipe is cheesecake, which is very easy to make, and which we add to the taste of Honey Almond Pudding.

This time, I wanted to prepare a video especially for my followers who are afraid to make cheesecake and think that they will not succeed.

If you follow the steps in the recipe and the video, if you follow the degrees and times of baking, there will be no problem.

Of course, you should not forget to rest the cheesecake. If you don't like too much sugar, you can reduce the amount of sugar you add a little bit. You can also use different alternatives instead of chocolate.

Video Narration:

Note: My circle pattern is 20 cm.

Love…

Ingredients for Pudding Cheesecake Recipe

• 2 packs of oatmeal biscuits
• 9 tablespoons of melted butter

For the cream:

• 4 pieces of eggs
• 1 large packet of labneh cheese (400 g)
• 1 box of milk cream (200 g)
• 1 cup powdered sugar
• 1 pack Pakmaya Honey Almond Pudding
• 1 tablespoon of granulated sugar for whisking the egg whites

For the top:

• 150 g dark couverture chocolate
• 30 g ivory couverture chocolate

How to Make Pudding Cheesecake Recipe?

1. For the base, turn the biscuits into flour by pulling them in the rondo.
2. Add the melted butter to the biscuits and mix, press the base of the springform mold with your hands and spread it.
3. For the base you prepared to freeze, put it in the freezer and let it rest for 15 minutes.
4. Separate the egg whites and yolks for the cheese mixture.
5. Beat the egg yolks and 1 cup of granulated sugar until the sugar dissolves.
6. Add the labneh and cream to the melted sugar and continue mixing.
7. In another bowl, turn the egg whites into snow by adding 1 tablespoon of granulated sugar.
8. Add powder pudding to the swelled whites and continue mixing.
9. Add the 2 mixtures to each other with the help of a spatula and mix from the bottom up.
10. Pour the mixture over the biscuit base and bake in a preheated oven at 170 degrees for 40 minutes. Let the baked cheesecake cool down.
11. Let the cheesecake, which has come to room temperature, rest in the refrigerator for 3-4 hours.
12. Melt the chocolates in a bain-marie in separate bowls.
13. Spread the dark chocolate over the cheesecake. Pour the white chocolate with the help of a spoon.
14. Shape it by mixing it with the help of a stick. After the chocolate is frozen, slice and serve.