Cheesecake "chocolate"

Description

Well, who doesn't love cheesecake? Rich, gentle, creamy, silky cheese and chocolate layer. Besides, it is not necessary to bake. This recipe is a gift for Renata (Rencha1), very attentive, sweet and sincere girl!

Ingredients

Brown sugar

50 g
Flour

50 g
Cocoa powder

10 g
Chicken egg

2 piece
Chicken egg

3 piece
Brown sugar

120 g
White chocolate

160 g
Dark chocolate

160 g
Milk

80 ml
Water

50 ml
Mascarpone

380 g
Cheese

260 g
Gelatin

12 g
White chocolate

30 g
Dark chocolate

30 g

Cooking

All the ingredients are designed to form 20 cm in diameter. Eggs, beat at high speed with the sugar for 5-7 minutes.

Add the sifted flour and cocoa. Stir gently from top to bottom.

Bake 10-15 minutes in a preheated 180 degree oven.

Sheet gelatin fill with cold water, set aside until aside. I tried to use regular gelatin is also good, then it will take another 4-5 tablespoons of cold water.

Prepare the chocolate.

Put it in a water bath. I just put in a container with horacia water, to the time we need it, it's already melted.

Eggs, beat at medium speed until the formation of fluffy white foam. In this recipe the eggs are not heat treated, so their quality and freshness need to be sure 100%.

While whipped eggs, cook sugar syrup. Sugar and 50 ml of water brought to a boil, and cook for 1-1. 5 minutes. Gradually increasing the speed of the mixer carefully pour hot sugar syrup into the beaten eggs.

Creamy melted cheese mixed with milk, slightly heated on the stove, stirring until smooth.

In scrambled eggs, put the mascarpone and cream cheese mixture with milk. We got a so-called base.

Take a few tablespoons of the base, mixed with gelatin, heat to gelatin dispersed. If gelatin is not a leaf, it is better to dissolve in the microwave and then add to part of the base. Let cool, add a couple of tablespoons of the base mixture and spread to the main part. All these manipulations, we need to obtain a homogeneous cheese mass.

Strain curd. Do not skip this step! Otherwise you will not get the smooth, silky texture cheese. But if not gelatin sheet, this step is even more mandatory.

Divide the mass into two parts.

One of the added melted dark and the other white chocolate. The temperature of the chocolate should not be above 40-45 degrees.

Mix well.

Assemble the cheesecake: the detachable form paving curb tape or cling film. Cut with biscuit top crust and put it into the form.

First pour the white mass in the center is dark.

With a toothpick make stains. Put into the fridge for 2-3 hours.

Here such it turns out cheesecake.

Decorate to your taste. I heated in a water bath the chocolate and the foil they drew arbitrary figure.

Added a little bit of dark chocolate.

Wait until the chocolate a little clutch - will not leak, but it will still be liquid. Take the first one with a pattern and carefully applied to the cake, a little iron to the drawing stuck to the cake. Then the second tape. Put into the fridge to full solidification of the chocolate - 5-7 minutes. Very gently remove the ribbon - I'm doing it right in the fridge so that the chocolate is podtal and the picture is not deteriorated.

Comments and reviews

Leave a comment or a recipe review