Traditional recipes

Chocolate cheesecake

Chocolate cheesecake


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Countertop:

We grind the biscuits on the robot. Melt the chocolate in a steam bath together with the liquid cream and butter, stirring constantly until the chocolate melts and the ingredients are well blended. Melt the chocolate over the crushed biscuits and mix well. The biscuit composition is put in a detachable cake form that we cover with baking paper. Put the tray in the fridge until we prepare the creams.

White cream:

We rub the mascarpone with powdered sugar and vanilla sugar. Separately, beat the whipped cream until it hardens, then add the cream of mascarpone cream one by one and mix further. At the end, add the gelatin prepared according to the instructions on the package.

Chocolate cream:

Melt the chocolate on a steam bath together with the whipped cream and the ness, stirring constantly until the chocolate melts. Let the chocolate cool a bit, then add the mascarpone that I rubbed with the sugar and mix vigorously with the whisk until the melted chocolate and the mascarpone are well homogenized. At the end we add gelatin prepared according to the instructions on the package.

Remove the tray from the fridge, add the white cream over the biscuit top, and add the chocolate cream over the white cream. I made the stripes on top with a fork.

We put the cheesecake in the fridge (overnight) to harden the cream, then it can be served.

Good appetite!


Marbled chocolate cheesecake

Yes, I admit, I have an obsession with cheesecake. The problem is that the rest of the family has started to appreciate more and more the cream cheese cake, so I have to look for, at least once a month, a new cheesecake recipe. And since I never find the perfect recipe, I have to make a mix between various recipes. That's how I got to today's recipe, chocolate marbled cheesecake.

I warn you: the quantities given are for a portion and a half, because otherwise the battle on the cheesecake was too big. The composition reaches for a tray of 24-28 cm.

Ingredients for the crust:
& # 8211 25 cocoa cookies (I recommend the 5 minute cookies from Vel Pitar)
& # 8211 150 gr of butter
& # 8211 5 tablespoons brown sugar
& # 8211 o esenta de rom

Pass the biscuits through a blender or grind them with a stick, then mix them with melted butter, sugar and rum essence. We grease a cake form with removable walls with butter and using our skilful fingers, we press the composition of biscuits on the bottom of the tray and 1/2 of the walls, in a uniform layer. Bake the crust in the oven heated to 180 degrees, about 10 minutes, then remove it and let it cool a bit. Meanwhile, prepare the filling.

Ingredients for the filling:
& # 8211 1400 gr of cream cheese (at the risk of being accused again of snobbery, I claim that Philadelphia is the most suitable cheese for cheesecake)
& # 8211 200 gr of sugar
& # 8211 7 medium eggs
& # 8211 4 tablespoons flour
& # 8211 vanilla essence (a sachet of Finesse from Dr. Oetker)
& # 8211 300 gr of milk chocolate

Mix the cheese for about 1 minute until it becomes creamy. Add the sugar, little by little, mixing well after each addition. After you have added half the amount of sugar, use a spatula to wipe the walls of the bowl.

Continue to add the sugar and after you have exhausted it, start adding eggs, one by one, mixing after each one. After every 2 eggs added, scrape the walls and bottom of the bowl with a spatula. After incorporating the eggs, add the flour in the rain, stirring constantly. At the end, add the vanilla and mix again. Pour the composition over the previously prepared crust, leaving about a cup and a half aside.

In the preserved composition, incorporate melted and cooled chocolate at room temperature. Put two tablespoons of chocolate composition over the vanilla and then use a spatula or a box to marble the cheesecake. After you have finished the & # 8220marmoratul & # 8221 operation, place the tray with removable walls in an extended tray, such as the stove tray, and pour the water into the stretched tray so as to create a kind of bain-marie. Bake the cheesecake in the preheated oven at 180 degrees for an hour, an hour and a quarter.

Some important mentions:
& # 8211 For a successful cheesecake, all ingredients, both crust and filling, must be at room temperature.
& # 8211 do not leave the cake in the oven longer than the indicated time, it is normal that the middle is still a little gelatinous, even if the cake is made it will harden later
& # 8211 after removing the cake from the oven, let it cool completely, about an hour, then put it in the fridge must be cold for at least 6 hours before sticking our teeth in it

Have a great appetite and don't forget that you can even halve the amount, if you have a smaller tray.


Chocolate cheesecake (without baking and without gelatin)!

Try to prepare this intense and creamy chocolate cheesecake (without baking). Its top consists of Oreo biscuits, and its surface is covered with glossy and fine chocolate ganache. It is a dessert suitable for festive meals. It does not contain gelatin or other thickeners and is easy to prepare from a few available ingredients.

INGREDIENT:

For the countertop:

-45 g of melted butter (3 tablespoons).

For the composition of the cheese:

-230 g of semi-sweet chocolate

-400 g of cream cheese (at room temperature)

-120 g of powdered sugar (sifted)

-a teaspoon of vanilla extract

-125 ml of cream for 35% cream (cold).

For the chocolate ganache:

-85 g of semi-sweet chocolate

-110 ml of cream for 35% cream.

For decoration: fresh raspberries.

METHOD OF PREPARATION:

1.Prepare the worktop: using a blender or food processor, finely grind the Oreo biscuits.

2. Put them in a bowl and mix them with the melted butter.

3.Transfer the resulting composition into a round tray with removable walls and a diameter of 18 cm. Spread it evenly and press it very well so that you get a compact top.

4. Put the top in the freezer for 30 minutes.

5.Prepare the cheese composition: cut the chocolate into pieces and melt it on a bain-marie, over low heat or in the microwave. Let it cool a bit.

6. Beat the cream cheese (at room temperature) with the mixer until it becomes fluffy and airy.

7.Add powdered sugar, vanilla extract and a pinch of salt. Mix until smooth.

8. Stirring continuously with the mixer, incorporate the melted chocolate into the cheese composition.

9. Beat the cream for the cream (cold, just taken out of the fridge) until the soft tips appear. Then incorporate it into the cheese composition with a spatula, making circular movements, oriented from bottom to top.

10. Transfer the composition obtained to the top of the tray, spreading it evenly.

11. Put the cheesecake in the fridge overnight or until it cools completely.

12.Prepare the ganache: heat the whipped cream until close to boiling point, then pour it over the chopped chocolate. Let them interact for 3 minutes, then mix until smooth.

13. Pour the ganache on the cheesecake and tilt the tray in different directions to cover the entire surface.

14. Refrigerate for 60 minutes or until the ganache hardens.

15.Using a thin knife, separate the cheesecake from the walls of the tray and remove the ring around it. Then gently lift its base with the same knife and insert 2 flat spatulas under it. Lift the cheesecake with the spatula and transfer it to a plate.

You can also line the bottom of the tray with baking paper before assembling the dessert to make it easier to remove from the tray.



Comments:

  1. Dolar

    What a pleasant response

  2. Shoda

    Excuse me, the question is removed



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