CHOCOLATE CHEESECAKE
COMPOSITION
ASSEMBLY
- Base
- Filling
- Prepare the sponge cake Quescrem Mascarpone.
- Once cold, spread a thin layer of custard cream on top Quescrem Yogur Concentrado.
- Roll up and decorate as desired.
BASE
For a mold measuring 20 cm in diameter and 6 cm in height.
INGREDIENTS
ELABORATION
- 300g Maria biscuits
- 90g Butter
- Crush the biscuits into a fine powder. Add the butter and mix.
- Place the mixture on the bottom of a mold lined with parchment paper and press firmly.
- Refrigerate for 15 minutes.
Filling
INGREDIENTS
ELABORATION
- 305 g Quescrem Profesional
- 100 g Mascarpone Quescrem
- 100g Sugar
- 100g 60% dark couverture chocolate
- 150g Egg
- 235g Cream (35% fat)
- 10g Cocoa powder
- Heat the cream together with the sugar and cheeses to about 35°C.
- Add the remaining ingredients off the heat and emulsify.
- Pipe the mixture over the base.
- Bake at 195°C for 25 minutes.
