No Knead Chocolate Farmers Cheese Cake
I am showing you a quick Farmers Cheese Cake recipe, very easy to make. If you skip the cocoa, it will turn into a simple cheesecake yet, still very tasty. You don't even have to worry about kneading and rolling out the dough, everything goes smooth and really easy.
We served this chocolate cheesecake alongside a blueberry or a cherry jam, you can try it too. Maria told me it was like an Oreo cake and she asked for more. She's not a big fan of desserts.
Place the farmers cheese in a big bowl - I recommend choosing a creamier or softer cheese. This will give a finer consistency to the filling.
Add the eggs, 150g sugar, cream, cornstarch and vanilla extract.
Use a hand blender to combine the ingredients - we want the mixture to be as creamy and smooth as possible.
Combine the flour with 150g sugar, cocoa and salt in a different bowl - mix well with a spoon.
Grate the cold butter on the medium holes and add it to the flour mixture.
Then use your hands to form chocolatey crumbs.
Line a round pan with parchment paper (preferably one with removable sides), 26-28 cm in diameter.
Spoon 2 thirds of the crumbly dough into the pan.
Use the spoon to form 2.5 - 3 cm high borders around the pan, then level out the base into an even layer.
Pour cheese filling onto the dough.
Spread the remaining crumbly dough on top.
Bake the chocolate cheesecake in the preheated oven at 180 degrees C for 40-45 minutes.
Remove from the oven and let cool completely at room temperature.
Then refrigerate for 1-2 hours (or more).
It's a good idea to combine this cheesecake with a fruit sauce of your choice or an aromatic jam - we tried with blueberry and cherry jams and it was just wonderful!
Enjoy!
