|1 kg||soft cottage cheese|
|250 ml||whipping cream|
|200 g||Carla baking chocolate|
|grated peel from one orange|
Mix the crushed gingerbread with melted butter, line the cake mold with the mixture and then put it in a preheated oven at 150 degrees for 7 minutes.
Before the body is pre-baked, we will wipe the eggs, gradually add sugar to them and gently mix the cottage cheese with vanilla. Pour in the whipping cream, but keep about a little of it for the "French" chocolate. Season everything with grated orange peel.
Prepare a water bath on the stove, put 200 grams of chocolate, 50 grams of butter in it and cover it all with the cream that we kept. Wait for the chocolate to melt nicely and gently mix it into the curd cream with a wooden spoon.
Pour the cottage cheese-chocolate mixture onto the pre-baked gingerbread body and put it back in the oven for a maximum of an hour.
TIP: Even before we put the cheesecake back in the oven, pour water into a small pot and put it in the oven. Thanks to this, the cheesecake will be smoother.