Cheese Temptation


I love this type of cheesecake! I am a more chocolaty whereas hb prefer coffee/chocolate type of cheesecake. the most important thing abt cheesecake.. it has to be rich and yummy!.. complicated to bake it? not really... its a little time consuming tho but its worth the effort...I suggest u start baking it early so that u can hv it as desert after dinner... recipe fm Alex Goh.

Ingredients

Digestive biscuit base
160g digestive biscuit (finely crushed)
80g melted butter

Method
Mix all the ingredients until well blended. Press it onto bottom of 23cm loose bottom pan. Refrigerate for 15mins or until firm

Cheesecake
Ingredients (A)
500g cream cheese
140g sugar
20g corn flour
Ingredients (B)
3 eggs
Ingredients (C)
50g orange juice
1 orange zest
Ingredients (D)
150g whipping cream
Ingredients (E)
250g chocolate glazing

Method
Press digestive biscuit base into bottom of 23cm round loose bottom mould. Cover the outside of the mould with aluminium foil
Cream ingredients A until light. Add in ingredients B, cream until smooth
Add ingredients C, cream until well combined
Add in ingredients D, cream until well incorporated
Pour cream cheese mixture onto the prepared biscuit base
Place it over double boiler, bake in water bath at 160C for 60-70mins
Refrigerate the cake for at least 4hrs

Chocolate Mousse
Ingredients (A)
60g milk
Ingredients (B)
20g sugar
1 egg yolk
Ingredients (C)
80g dark couverture (chopped)
Ingredients (D)
2tsp gelatine
30g water
Ingredients (E)
150g whipped topping

Method
Cooked ingredients A until boils. Add in ingredients B, mix until well blended. Continue to cook for 1 min. Add in ingredients C, mix well combined
Mix ingredients D until well blended and place it over double boiler, cook until gelatine melts or u can micro it for a few sec. Add it into the above mixture
Cool it over ice water to 30C. Whip ingredients E until the soft peak stage. Add it into the abv mixture.
Pour it over the baked cheesecake. Keep it in the fridge for 2hrs or until set
Pour the chocolate glazing over the chocolate mousse. Keep it refrigerated for 20 mins to let it set
Unmould and decorate side of the cake with cream shell. Place some white chocolate shaving on top if u like.

Chocolate Glazing
Ingredients
300g cooking chocolate (melted)
75g milk
15g whipping cream
10g butter

Method
Cook milk and whipping cream until boil. Add in the melted chocolate and mix until well blended. Add in butter, mix until well blended. Set aside to cool to pouring consistency, serve immediately!

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