Cake Crusted Cheesecake

SAVE
Look at these Cakes and Cheese Cakes all in one!

Portion:
serving time of 1x20 cm

INGREDIENTSFor the edges

• 1 cracked chocolate sponge cake, about 6 inches (400 - 450g)
• 150g dark chocolate, melt

For cheese cake

• 200g of cream cheese, at room temperature
• 250 g of mascarpone cheese, at room temperature
• 25 g of caster sugar
• 200ml of double cream
• 200g of white chocolate
• 1 teaspoon vanilla extract

For glaze:

• 170g dark chocolate
• 30g unsalted butter
• 50ml of double cream

INSTRUCTIONS

• In a food processor bowl add the cake and flash until crumbs. Add melted dark chocolate to the mixture and pulse to join.
• Remove the cake mixture from the food processor and press it into an 18 cm deep cake can that is oiled with oil, with a removable pad.
• Refrigerate for 1 hour.
• To make cheesecake filling, combine cream cheese, mascarpone, and sugar in a large bowl, then add double cream, stir until slightly thickened. Add melted white chocolate and vanilla extract and stir to combine then spoon into cake crust. Spread the mixture and smooth the top with a palette knife or the back of a spoon, then put it in the refrigerator for at least 3 hours, or until it's ready.
• To make glaze, place chocolate, butter, and cream in a heat-resistant bowl and place it on a bowl of boiling water. Stir occasionally until it melts then remove from the heat and allow to cool slightly. Pour the chocolate layer over the cheesecake, spread to the side. Chill until the chocolate has just been set - about 10 minutes - then serve in slices.

Lokasi:

Berbagi :