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chocolate chip cheesecake〔已檢〕

[img]http://www.channel4.com/media/images/Channel4/4Food/recipes/monthly_additions/2011/june/mary-berry/cheesecake_A0.jpg[/img]
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125g plain dark chocolate, broken into pieces

_~B"RUc 3 tbsp cold watero%L9T*h&EvM#i
15g powdered gelatine^c1g.C*}(G6skS H
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250g full-fat soft cheeseX| a^Dr7ff Ua
2 eggs, separated
'i|6l;iC*K%rky4I 60g caster sugarhqI Z*c }6fxs0f-WI
150ml soured cream1| F7]*N-^-G6V-U'`"l+?f/n
30g plain dark chocolate chips, coarsely chopped
IPPN1e+L For the base\T-UyM$afN&G4r
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125g muesli
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Eh)[*@L$a r6T 90g butter, melted
5xy*]p/b l2}+f 30g demerara sugar
5MGr~S For the decoration;qJ'HPe2Y_

1s1G]5An*p 300ml whipping cream, whipped until stiff
U+|v E(a Chocolate curls or caraqueTP
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Method
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&Zg]`DP Make the base: mix together the muesli, melted butter, and sugar, and press evenly over the bottom of a 20cm loose-bottomed or springform tin. Chill.W*wX|tpEp/`Q
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Meanwhile, put the chocolate into a small heatproof bowl over a pan of hot, gently simmering water. Heat gently to melt the chocolate, stirring occasionally. Leave to cool.
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Wo.{s p` Put the measured water into a heatproof bowl and sprinkle the gelatine over the top. Leave for 10 minutes until spongy. Stand the bowl in a pan of hot water and heat gently until the gelatine has dissolved.
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m-QE.I$V+{5[ Beat the cheese until smooth. Add the egg yolks and sugar and beat until blended. Stir in the soured cream, melted chocolate, chocolate chips, and gelatine. Mix well.
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In a separate bowl, whisk the egg whites until stiff but not dry. Fold carefully into the chocolate mixture until evenly mixed. Pour on to the muesli base and chill until set.EQ\9U!Ai;^*j
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Use a knife to loosen the side of the cheesecake from the tin, then remove the cheesecake. Slide on to a serving plate. Pipe rosettes of whipped cream on top and decorate with chocolate curls or caraque.I~2@k/`C A
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[[i] 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 [/i]]