查看完整版本: chocolate chip cheesecake〔已檢〕

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];O_jr7u+As6CB
125g plain dark chocolate, broken into piecesTrj_ s;s@wC IS
3 tbsp cold water
5?)soeaC 15g powdered gelatine
6Q e/YOz&S"Z3c(F 250g full-fat soft cheese
M o/D)m2t/ElAMH 2 eggs, separated
aGATf2bfP 60g caster sugar'r{ @+i)r{#UW9J
150ml soured creamu#le {4oR.p
30g plain dark chocolate chips, coarsely chopped
q rVX'z9F8| For the base-]LI~ v
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125g mueslic W1G4qe0Bi,O
90g butter, melted
2X:kw&c+O\ 30g demerara sugarH0sn xbr8qMN9J
For the decoration!k`Q"oI]X!R S"M!e

$B0A owec0i| 300ml whipping cream, whipped until stiff1S@M^%U7tp
Chocolate curls or caraque
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FI-}:mi/eCg"t 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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3^%^;S}m!ewm 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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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. k0JY*@@

,L+Ne^&nO K$@4kPhM 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.d2[:YSmfT:y

b4nr9y`L![k [[i] 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 [/i]]