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Makes : 1, 8 Inch Cheesecake

This Cacao Barry chocolate version of the popular basque cheesecake is easy to prepare yet the results are impressive, you will have a showstopper without a doubt

This Cacao Barry chocolate version of the popular basque cheesecake is easy to prepare yet the results are impressive, you will have a showstopper without a doubt

rok trajanja:: 4 days
Conservation:: Refrigeration

Containing: 2 Components

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Demonstration video<span>Chocolate Basque Cheesecake</span>

Demonstration videoChocolate Basque Cheesecake

450 g
130 g

sugar
3 g

salt
10 g

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
70 g

Cacao Barry DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG
100 g

Cacao Barry COCOA MASS - GRAND CARAQUE - PISTOLS - 3KG BUCKET
240 g

cream
10 g

Nielsen Massey Vanilla Bean Paste
8 g

instant coffee
150 g

eggs
40 g

yolk

Paddle cream cheese, sugar, cocoa powder, and salt together
Heat cream, vanilla, and espresso powder. Pour over chocolate to make a ganache. Use an immersion blender to emulsify
Add eggs slowly to the cream cheese mixture
Add ganache
Pour into a parchment-lined ring mold
Bake at 200°C (400°F) for 50 to 55 minutes, you will notice that the top of the cheesecake will be burnt
Cool for 5 minutes with the door cracked open
Place into cooler overnight to set before cutting

Tools

Parchment paper
Sheet Tray
Paddle attachment*
Stand Mixer
Rubber Spatula
20.32 cm (8") Ring mold

Q.S.

Neutral glaze
Q.S.

gold leaf
Q.S.

Mona Lisa Crispearls™ - Dark Chocolate - 0,8kg

Brush the top of the cheesecake with Neutral glaze
Decorate as desired with fresh fruits of choice, Mona Lisa Dark Chocolate Crispearls and a Gold Leaf