- white chocolate - 1/2 Pieces
- cream cheese - 600 Grams
- sugar - 1 glass
- salt - 1/4 teaspoons
- cream - 1/2 cup
- eggs - 4 pieces
- vanilla extract - 1 teaspoon
- vanilla wafers - 28 Grams
- sugar - 3 items. spoons
- melted butter - 3-4 Art. spoons
- almonds - 1/4 Cups
1. Fry the almonds at 160 degrees in the oven until golden brown. Eggs, milk and cream should be at room temperature, to do this, get them out of the refrigerator an hour before cooking. 2. Mix vanilla wafers and toasted almonds in a food processor. Add sugar. Mix again. Add the melted butter in a few steps. If the mixture is too dry, add a little more melted butter there. The mixture should resemble wet sand. 3. Put the mass in the cake mold, level the mold with the bottom of the cup. Bake at 145 degrees for 15 minutes, until golden brown. Put the cake on a cutting board and allow it to cool. 4. Melt the chocolate in a water bath over low heat. Beat cream cheese with a mixer at a slow speed for a few minutes. Gradually add sugar, continuing to whisk. 5. Add eggs one at a time. Add vanilla, salt, white chocolate and cream. Continue to beat. 6. Pour the mass on the finished pie. Wrap the form with a double layer of foil, so that no liquid is poured into it, put it in another form of a larger diameter and pour the last so much water that it reaches the middle of the sides of the cheesecake shape. This will prevent cracking of the filling during cooking. 7. Bake for 1 hour. Turn off the oven, open the door and let stand for 1 hour. Then put in the refrigerator for 4 to 24 hours. Cut the cheesecake with a hot knife and serve.
Servings: 12