Two-layer chocolate cheesecake: an explosion of taste
published on 16 January, 2019 at 13:15
A very delicious Chinese recipe.
Ingredients:
Sponge Cake With Chocolate
Chocolate cheesecake:
60g chocolate
70ml cream
100g cream cheese
40g sugar
100g Mascarpone
1 egg
10g flour
White cheesecake
100g cream cheese
10g sugar
15ml cream
2 jelly sheets
90 ml cream
6 gr sugar
70g whipped cream
1 tsp vanilla extract
Sponge Cake With Chocolate
Chocolate cheesecake:
60g chocolate
70ml cream
100g cream cheese
40g sugar
100g Mascarpone
1 egg
10g flour
White cheesecake
100g cream cheese
10g sugar
15ml cream
2 jelly sheets
90 ml cream
6 gr sugar
70g whipped cream
1 tsp vanilla extract
Directions:
Chocolate cheesecake: Melt the chocolate and mix with the cream (heated). Separately mix cream cheese, sugar, mascarpone, egg and flour. Then add the chocolate. Place half sponge cake in a 15 cm mold and pour the mixture. Insert the mold into a pan and fill it with hot water, bake at 300°F (150°) for 50 minutes.
White cheesecake: mix the cream cheese with the sugar, separately melt the gelatine in 15 ml of warmed cream. Then integrate into the mixture with the cheese. Then add the whipped cream and vanilla extract and pour over the cheesecake. Refrigerate for about 5 hours, then cover with a little 'cream and the remaining part of sponge cake crumbled.
Chocolate cheesecake: Melt the chocolate and mix with the cream (heated). Separately mix cream cheese, sugar, mascarpone, egg and flour. Then add the chocolate. Place half sponge cake in a 15 cm mold and pour the mixture. Insert the mold into a pan and fill it with hot water, bake at 300°F (150°) for 50 minutes.
White cheesecake: mix the cream cheese with the sugar, separately melt the gelatine in 15 ml of warmed cream. Then integrate into the mixture with the cheese. Then add the whipped cream and vanilla extract and pour over the cheesecake. Refrigerate for about 5 hours, then cover with a little 'cream and the remaining part of sponge cake crumbled.
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