Chocolate Ripple Cheesecake
🎂 Chocolate Ripple Cheesecake
Calculation for a 22 cm diameter mold
🍫 Chocolate saber (for the base):
130 gr flour (4.6 oz)
40 g powdered sugar (1.4 oz)
15 g cocoa powder (0.5 oz)
110 g butter (1/4 lb, 82% fat content)
20 gr. egg yolk (1 egg)
Extra:
20-30 g butter (1 oz)
🍪 Make chocolate sabre.
✅Mix flour, powdered sugar, cocoa powder, cubes of cold butter, mix until crumbly, add egg yolk.
✅Knead the dough, roll between two sheets of parchment 3-4 mm thick. Place in fridge for 2-3 hours.
✅Bake at 340F with convection for 10-12 minutes.
✅Cooled sabre rub through a sieve or beat with a blender until crumbly, add melted butter, put into parchment-lined form, bake in preheated oven at 340F with convection for 7 minutes.
🧀 Cheese filling:
300 g cottage cheese (10.7 oz, 9% fat content)
400 g cream cheese (14 oz, Philly)
150 g sugar (1/3 oz)
30 g corn starch (1 oz)
300 gr eggs (6 eggs)
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40 g white chocolate + 100 ml cream (1.4 oz + 3.3 fl.oz, at least 30% fat)
40 gr milk chocolate + 100 ml cream (1.4 oz + 3.3 fl.oz, at least 30% fat)
40gm dark chocolate + 100ml cream (1.4 oz + 3.3 fl.oz, at least 30% fat)
🍰 Make cheese filling.
✅Mix the cottage cheese with the cream cheese, sugar, cornstarch and beat with a blender until smooth and smooth.
✅Add the eggs and mix.
✅Combine the chocolate (black, milk and white) with the warm cream in three containers and stir.
✅In each container add 1/3 of the prepared cheese filling. Pour into the molds using the zebra technique.
✅Bake in an oven heated to 200F, 2-2.5 hours, on a steam bath.
✅Then turn off the oven, ajar, and leave the cheesecake in the oven until it cools completely.
✅Transfer the cheesecake to the fridge and leave for another 5 hours.
✅Decorate the cheesecake with sandpaper crumbs.
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