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chocolate chip cheesecake〔已檢〕

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125g plain dark chocolate, broken into piecesp)]|]umH
3 tbsp cold water$aA8kk2CcfP
15g powdered gelatine
2Y{7a*J,s/n?$A 250g full-fat soft cheese,}gQ5cJ
2 eggs, separated?#d [$C~[m
60g caster sugar
:gE^A_J!W[D 150ml soured cream
X"U#],g o.CX 30g plain dark chocolate chips, coarsely chopped
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Bs!xw"` For the base
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125g muesli-qWWe0fI:~
90g butter, melted3[e.GwL
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30g demerara sugar
B*T1O.D4thJ For the decoration

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300ml whipping cream, whipped until stiff]k~
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Chocolate curls or caraque M4N9vn0w V
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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.
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3P/_wJSJ d)o MR C 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.a-?`/wz'Cn

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o]SI2ejx 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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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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]h]VY o5g 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.)K bRMBG%rr

-O2}\1K)\5D j 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.~mB7_sP4Bw Q

1}m'Yjap]S*W [[i] 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 [/i]]