A three-layer cheesecake consisting of a fatless sponge base, a baked cream-cheese layer and a mascarpone mousse layer all covered with a dusting of sponge cake crumbs.
| Ingredient | Method |
| Cake: 4A egg yolks 100g LP flour 1/2 tsp baking powder 1tsp vanilla essence 20g cocoa powder 45g melted butter 65g milk 4A egg whites 100g caster sugar | 1. Line a 7/6.5" cake pan with parchment paper. 2. Preheat oven to 170C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. Add yolks one at a time at medium low speed until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. In another clean bow, mix melted butter, milk, vanilla essence and cocoa powder until well combined. Pass through a sieve (if have big lump). 8. Spoon 1tbsp of cake batter into cocoa butter mixture and mix well. Fold the cocoa mixture into cake batter until combined. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 7. Cut a horizontal slice from the cake 2cm deep and lay it in the bottom of your pan. 8. For the rest: break it into pieces and add the cake pieces to the bowl of a food processor and blitz until crumbs or pass through a sieve. |
| Cream cheese filling 280g cream cheese 20g butter 30g caster sugar 30g condensed milk 15g LP flour 25g corn flour 55g milk 130g dark chocolate coins, melted 100g sour cream 10g cocoa powder 2B whole eggs 1B egg white 1tsp vanilla essence chocolate chips | 1. Put all of the ingredients into a bowl and whisk to a smooth consistency. 2. Pour the mixture over the sponge base, sprinkle some chocolate chips. 3. Bake in the oven for 25-30 minutes @ 150C until the edges are set and the middle wobbly. 4. Set aside to cool, then chill in the fridge. |
| Mascarpone mousse filling 6g gelatin powder 20g hot water 15g condensed milk 330g heavy cream 20g caster sugar 70g Mascarpone cheese 1B egg yolk 1/2tsp salt | 1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Put the gelatin water mixture, mascarpone and yolk in a metal bowl over simmering water and whisk until dissolved and combined. Sieve the mixture (if it is not smooth). 3. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. (reserved 3-4tbsp) 4. Using a whisk, fold one-third of the cream into the mascarpone mixture to lighten it. Fold in remaining cream using a rubber spatula. 5. Pour over the baked cheesecake layer. 6. Cover and freeze for 2 hrs. |
| Assembly: 1. Remove the cheesecake from the tin. 2. Using a pastry brush, paint a thin layer of cream over the top and sides of the cheesecake. 3. Sprinkle the crumbs over the top of the cake and press lightly into the sides so that the whole cake is covered with the cake crumbs. 4. Chill for 2-4 hrs before serve | |
No comments:
Post a Comment