Chocolate Cheesecake
Description
1. At first glance, the recipe for chocolate cheese paskha seems complicated, but it's not. First, sieve the cottage cheese (if the cottage cheese is too moist, it's better to press it beforehand). Place it into a deep bowl. 2. Cream the softened butter with sugar until smooth. 3. Add vanilla and egg yolks (separated from the whites) to the butter mixture. Transfer this mixture into the bowl with the cottage cheese. 4. Gradually add sour cream, mixing thoroughly. 5. Wash the raisins, pour boiling water over them, then dry. If desired, cut them in half. Add to the cottage cheese mixture and mix well. 6. It's best to place the chocolate in the freezer for 10–15 minutes beforehand. Once removed, quickly grate it and add to the cheese mixture, mixing thoroughly. Alternatively, chop the chocolate with a knife for larger pieces. 7. Line a mold with cheesecloth and fill it with the cheese mixture. Fold the edges of the cloth over the top and place a weight on it. 8. The chocolate cheese paskha should rest under pressure for at least 2 days. After that, remove the paskha from the mold and serve.