查看完整版本: chocolate chip cheesecake〔已檢〕

chocolate chip cheesecake〔已檢〕

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125g plain dark chocolate, broken into piecesFf|e
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3 tbsp cold water}7ReWchFY
15g powdered gelatine5`dh A8h
250g full-fat soft cheese%xg'^X
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2 eggs, separated9yE/Fy3[Kp8o
60g caster sugarg!yF3r D w
150ml soured cream*L.S3`x
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30g plain dark chocolate chips, coarsely chopped.oz0Q] F
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For the base
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vZ[G!tL\ 125g muesli
RK? N/Kj 90g butter, melted
M;wm"nR$Uh"t 30g demerara sugar
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b{"ALO For the decoration
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300ml whipping cream, whipped until stiff?c
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Chocolate curls or caraque` d9H
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Method`TA.j{:`4F:|%m-Zmr

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T9Z 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.-z4BmjP7zG

m%Yh-SZ*eT&_2o 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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v$]q,@7n 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.:}/^.ervm4r5s*IY

#J+APK5Dh.[3d 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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GB)K!x/W 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.
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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.J E0` Q5V'S9w B^
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[[i] 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 [/i]]