Hi, this is Cheesecake Triple Chocolate Recipe and photo with the final look .
Cheesecake Triple Chocolate Ingredients
Chocolate topping
Whipped white chocolate cream
PREPARATION
Oreo crust and crumble
1. Place rack in center of oven. Preheat oven to 180 ° C (350 ° F). Line a springform pan 20 cm (8 inches) with parchment paper. Butter the inner walls of the mold. Line a cookie sheet with parchment paper.
2. In a bowl, combine bread crumbs and butter. Remove 180 ml (¾ cup) of the mixture. With your fingers, drop the mixture into small pieces on the baking sheet. Press remaining in the background and on the lower third of the mold walls. Bake the crust and crumble 12 minutes. Let cool.
3.Although wrap with foil base and outer sides of the pan, letting it hang up. Double the paper. Reduce oven temperature to 165 ° C (325 ° F).
Chocolate Filling
4.In a food processor, cream cheese with sugar. Add the cream and eggs. Stir until mixture is just smooth. Add chocolate net. Using a spatula, scrape down the sides a few times. Pour over crust.
5.Prepare a water bath: place the cake in a large baking dish and pour hot water into the dish up to one third of the mold.
6.Bake about 1 hour or until a thermometer inserted in center of cake shows 65 ° C (150 ° F). Remove the cake from the water bath and the outside foil. Let cool about 1 hour. Cover and refrigerate for 6 to 8 hours or until chilled.
Whipped cream white chocolate
7.In a bowl, place the chocolate. Book.
8.In the microwave or in a saucepan, heat 125 ml (½ cup) cream. Pour over the chocolate and melt 1 minute. Whisk until chocolate is melted. Add the remaining cream. Cover and refrigerate 4 hours or until chilled.
Mounting
9.Passer a knife blade between the mold and the cake, then open the hinge. Insert a strip of parchment paper 10 cm (4 inches) wide between the mold and the cake. Close the hinge.
10.Using an electric mixer, whisk again white chocolate cream until it forms stiff peaks. Divide the cheese filling. Refrigerate 4 hours or until the cream is frozen.
11.Turn the cake. Before serving, sprinkle with chocolate crumble.
Cheesecake Triple Chocolate Ingredients
- Crust and crumble Oreo
- 500 ml (2 cups) of Oreo crumbs
- 90 ml (6 tbsp.) melted unsalted butter
- 2 sheets of 45 cm (18 inches) wide ultra-strong aluminum foil
Chocolate topping
- 3 blocks of 250 g of cream cheese, softened
- 125 ml (½ Cup) sugar
- 125 ml (½ Cup) 35% cream
- 3 eggs
- 115 g (4 oz) dark chocolate, melted
Whipped white chocolate cream
- 115 g (4 oz) white chocolate, chopped
- 250 ml (1 cup) 35% cream
PREPARATION
Oreo crust and crumble
1. Place rack in center of oven. Preheat oven to 180 ° C (350 ° F). Line a springform pan 20 cm (8 inches) with parchment paper. Butter the inner walls of the mold. Line a cookie sheet with parchment paper.
2. In a bowl, combine bread crumbs and butter. Remove 180 ml (¾ cup) of the mixture. With your fingers, drop the mixture into small pieces on the baking sheet. Press remaining in the background and on the lower third of the mold walls. Bake the crust and crumble 12 minutes. Let cool.
3.Although wrap with foil base and outer sides of the pan, letting it hang up. Double the paper. Reduce oven temperature to 165 ° C (325 ° F).
Chocolate Filling
4.In a food processor, cream cheese with sugar. Add the cream and eggs. Stir until mixture is just smooth. Add chocolate net. Using a spatula, scrape down the sides a few times. Pour over crust.
5.Prepare a water bath: place the cake in a large baking dish and pour hot water into the dish up to one third of the mold.
6.Bake about 1 hour or until a thermometer inserted in center of cake shows 65 ° C (150 ° F). Remove the cake from the water bath and the outside foil. Let cool about 1 hour. Cover and refrigerate for 6 to 8 hours or until chilled.
Whipped cream white chocolate
7.In a bowl, place the chocolate. Book.
8.In the microwave or in a saucepan, heat 125 ml (½ cup) cream. Pour over the chocolate and melt 1 minute. Whisk until chocolate is melted. Add the remaining cream. Cover and refrigerate 4 hours or until chilled.
Mounting
9.Passer a knife blade between the mold and the cake, then open the hinge. Insert a strip of parchment paper 10 cm (4 inches) wide between the mold and the cake. Close the hinge.
10.Using an electric mixer, whisk again white chocolate cream until it forms stiff peaks. Divide the cheese filling. Refrigerate 4 hours or until the cream is frozen.
11.Turn the cake. Before serving, sprinkle with chocolate crumble.
No comments:
Post a Comment