Learn how to prepare a chocolate cheesecake
[ad_1]
Cheesecake is the kind of dessert that’s hard to resist. In some restaurants, it is the most requested. Did you know that the origin of the sweet dates back to Ancient Greece? The story goes that the delicacy combined fresh cheese, honey and wheat and that, over time, it underwent adaptations until reaching the best-known version, prepared with cream cheese. Currently, it is a mandatory item on the dessert menu of restaurants around the world.
Today, you will learn that you can make a good cheesecake at home. And chocolate, if you can’t live without it. Harald’s recipe doesn’t require much experience in the kitchen, and offers a delicious dessert with 50% cocoa chocolate powder. Ideal to enjoy after dinner with friends and family at home on the weekend, or just as a couple, binge-watching your favorite series.
To prepare the chocolate cheesecake, you will need a 22 cm springform pan and apply two techniques: melting chocolate and toppings, and tempering the chocolate.
Check out:
Chocolate cheesecake
Harald
Preparation time40 minutes + 4 hours freezing
Performanceup to 1 cheesecake
Preparationaverage
Ingredients
- For the base:
- 300g biscuits filled with chocolate
- 1/2 cup (tea) melted butter (115g)
- For the cheesecake
- 300g Melken Milk Chocolate
- 1 cup chilled fresh cream or whipped cream
- 1/4 cup (tea) Melken Chocolate Powder 50%
- 400g cream cheese at room temperature
- 1/2 cup (tea) sugar
- For the ganache
- 200g Melken Milk Chocolate
- 100g fresh cream or UHT cream
- For decoration
- Melken Chocolate Powder 50% Cocoa
Method of preparation
- Grease the base and inner sides of the pan with butter and set aside.
- Place the filled cookies in a food processor or blender and blend until crumbly. Add the melted butter.
- Place the cookie crumbs in the bottom of the pan, forming the base of the pie.
- Press well to make it smooth and compact. Use the bottom of a glass or a spoon to help.
- Place in the freezer and keep frozen until ready to use.
Cheesecake:
- Melt the Melken Milk Chocolate in the microwave according to the instructions on the package.
- Add 8 tablespoons of cream. Mix well and set aside.
- In another bowl, add the remaining cream and beat with a whisk until light peaks form (one point before whipped cream).
- Add Melken Chocolate Powder and mix with a spatula.
- Then add the melted chocolate (it must be cold), stirring just enough so that you no longer see the white cream.
- In a mixer, beat the cream cheese with the sugar until smooth and shiny.
- Add the cream cheese to the chocolate and cream mixture, stirring just enough to blend the colors.
- Pour the mixture over the biscuit base and refrigerate for 3 hours to set.
Covering ganache
- Heat the cream without letting it boil.
- Add the Melken Milk Chocolate, mix until it melts and obtains a homogeneous and shiny cream.
- Spread over the cheesecake and leave for another 1 hour in the fridge.
- Before serving, sprinkle the cheesecake with Melken 50% Cocoa Chocolate Powder using a sieve for better distribution.
See too:
[ad_2]
Source link
