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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

1.0 lb
4.6 oz

sugar
0.1 oz

salt
0.4 oz

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
2.5 oz

Cacao Barry DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG
3.5 oz

Cacao Barry COCOA MASS - GRAND CARAQUE - PISTOLS - 3KG BUCKET
8.5 oz

cream
0.4 oz

Nielsen Massey Vanilla Bean Paste
0.3 oz

instant coffee
5.3 oz

eggs
1.4 oz

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