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<p>Am pregatit tortul de branza pentru un eveniment special. Multi oameni au incercat-o si toata lumea a laudat-o. Este un tort de branza cu crema de vanilie cu mousse catifelat. Un tort unic pentru sarbatori, ocazii importante, dar si in fiecare zi pentru cafeaua de dimineata.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente: (pentru o tava patrata de 24 × 24 cm)</p>
<p>Partea de jos:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>aproximativ 150 g biscuiti de cacao</p>
<p>Crema:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>100 g unt moale</p>
<p>1 kg de branza de branza</p>
<p>esenta de vanilie</p>
<p>3/4 cana zahar (daca branza este deja indulcita nu mai este nevoie)</p>
<p>5 oua</p>
<p>1/2 cana de lapte</p>
<p>1 pudra de budinca de vanilie (40 g)</p>
<p>Spuma de ciocolata:</p>
<p>100 g de ciocolata cu lapte</p>
<p>100 g de ciocolata neagra</p>
<p>300 g smantana 30%</p>
<p>2 linguri de zahar pudra</p>
<p>1 lingura de cacao</p>
<p>In plus:</p>
<p>praf de cacao pentru decor</p>
<p>Mod de preparare:</p>
<p>Partea de jos: Ungeti o farfurie patrata cu o latura de 24 cm si tapetati-o cu hartie de copt. Asezati biscuitii pe fundul tavii de copt, unul langa celalalt. Daca exista lacune, umpleti-le cu bucati de biscuiti.</p>
<p>Masa de branza: toate ingredientele din masa de branza trebuie sa fie la temperatura camerei!</p>
<p>Amestecati untul moale cu zaharul pana cand devine usor si pufos. Adaugati ouale. Adaugati branza de vaci, laptele si praful de budinca, amestecati pana cand ingredientele sunt combinate si obtineti o masa uniforma.</p>
<p>Se toarna masa de branza peste biscuitii din matrita. Se pune intr-un cuptor preincalzit la 170 de grade C. Se coace aproximativ 60 de minute. Daca cheesecake-ul incepe sa crape sau sa devina rosu prea mult, scade temperatura.</p>
<p>Dupa o ora, opriti cuptorul si lasati cheesecake-ul intr-un cuptor inchis timp de 15 minute, apoi deschideti usa si asteptati inca 15 minute.</p>
<p>Dupa acest timp, puteti scoate cheesecake-ul si il puteti pune intr-un loc racoros.</p>
<p>Cand este complet racit, puneti-l la frigider pentru cateva ore (de preferinta peste noapte).</p>
<p>Mousse de ciocolata: tocati atat ciocolata cu lapte, cat si ciocolata neagra si puneti-le intr-un bol de metal. Dizolvati intr-o baie de apa.</p>
<p>Bateti smantana racita, adaugati zahar pudra, cacao cernuta si turnati ciocolata racita.</p>
<p>Amestecati pana obtineti un mousse uniform de ciocolata. Este important ca ciocolata topita sa se raceasca.</p>
<p>Puneti mousse-ul pe cheesecake-ul racit si uniformizati-l cu o spatula. Se raceste din nou in frigider timp de cateva ore.</p>
<p>Presarati cacao inainte de servire.</p>

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