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 pieces
%@*D+` I c;` 3 tbsp cold water:R{f3w8CYn-a
15g powdered gelatine
:h c$Vo3{2e*tE jxR 250g full-fat soft cheeser!S6voC
2 eggs, separated
N?%y/A%?Z*?5|s.S 60g caster sugar
3FF;I hA/H3nMu3B 150ml soured cream
O.F+]j M+E 30g plain dark chocolate chips, coarsely chopped!qn.@ Q:eK l
For the base
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zJ(N8q1eB [E)x 125g muesli GF IW;kX%h?N2s
90g butter, melted
cQb8S5Z\1N!]S 30g demerara sugar:[f-Z7\#K8`r~
For the decoration'yz.gi K!}5o _
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300ml whipping cream, whipped until stiff!v&}uY:} [
Chocolate curls or caraque
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n|*X!Q2oAd)a 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.*Ay h/]rzdu
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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.nim@,~)q1_NoV
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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.Qen-KT

j-t0Q O.P2_#Iy3{ 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..q1_
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_6A5]3]xw 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.
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[[i] 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 [/i]]