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 piecesE oF+f$dHQ
3 tbsp cold wateraMt$Qz0dT'b^#x
15g powdered gelatinek})OvR3p7A
250g full-fat soft cheese
4i0}4?nR*N] 2 eggs, separated/DV\g&S Dc;Q g;s
60g caster sugar o l'z!uR Z%\B
150ml soured cream
3dI,ta x t 30g plain dark chocolate chips, coarsely chopped
7PCH2NoYm.SS For the base+~m+O{,^x&X

'ZE?,Rj3_Ejw(VL 125g muesliLan!?]
90g butter, meltedq f$e(MrZ
30g demerara sugar
X8MI6@O.C7o For the decoration
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i Y4R D+Z0d,n%i 300ml whipping cream, whipped until stiff
F;tg;e#T0pxIu(y Chocolate curls or caraque*O'mb wJ5x
Method
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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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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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z5kE*~.b"nq 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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S5m+[%g3d 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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?Kwo!{C%N6d 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.m6G+Z \7u;pe

x8Oa dT [[i] 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 [/i]]