Fancy a "comfort" dessert this weekend, I didn't hesitate for long and set my sights on a cheesecake.
At first, I wanted it to be all chocolate (dark) but the idea of making a mix of white and dark chocolate seemed even more appetizing to me.
The unrivaled fondant of the cheesecake, mixed with dark chocolate and white chocolate inside and ganache on top...
In short, a very gourmet dessert for chocolate fondues!
Stracciatella Cheesecake
The unrivaled fondant of the cheesecake, mixed with dark chocolate and white chocolate inside and ganache on top...
Ingredients
Cheesecake
- 250 g Breton biscuits or petit-butters
- 100 g soft butter, melted
- 2 cc unsweetened cocoa powder
- 300 g plain Philadelphia fresh cheese
- 500 g ricotta cheese
- 120 g granulated sugar
- 3 eggs
- 100 g white chocolate pastry
- 100 g dark chocolate pastry
Décor
- 200 g heavy whipping cream 30%
- 100 g white chocolate pastry
- 100 g dark chocolate pastry
Prepare in advance
Cheesecake
- Preheat the oven to 160 ° traditional heat.
- Mix the Breton pancakes (or small butters) quite finely. Add the melted sweet butter and bitter cocoa to the biscuits and mix well.
- Using a glass, pack this mixture onto the bottom and side of a round springform mold measuring 22 cm in diameter. Place in the refrigerator while you prepare the rest.
- In a bowl, beat the Philadelphia cream cheese and ricotta to soften them. Then add the powdered sugar.
- Separately, beat the whole eggs briefly with a fork then add to the previous mixture.
- With a peeler, make shavings with the dark chocolate and the white chocolate. Add them to the preparation. Mix one last time to homogenize everything.
- Pour the filling into the mold, on the biscuit base and bake for 1 hour 10 minutes. Leave the cheesecake to cool in the half-open oven, then refrigerate for at least 3 hours (all night is better).
Decoration
- In a first saucepan, heat 100g of full-fat liquid cream and melt the white baking chocolate into small pieces. Smooth the resulting ganache well.
- In a second saucepan, heat 100g of liquid cream and melt the dark baking chocolate into small pieces. Smooth the resulting ganache well.
- To decorate the cheesecake, first pour the dark chocolate ganache, then the white chocolate ganache, then finish with a small circle of dark chocolate. To create a marbled effect, use a wooden pick or the tip of a knife to lightly mix the two colors of chocolate.
- NB: like all cheesecakes, it will be even better if made 1 or 2 days in advance.
It is beautiful your cheesecake!
It is superb your cheesecake !!
I would gladly take a slice! :-)
It is perfect <3
Wow, this splendid cheesecake ^^
I crack !! He is magnificent !
This cheesecake is magnificent! I love it!
Your cheesecake is sumptuous. I write down your recipe to try to do it.
Very impressive this cheesecake, the icing just makes all the difference!
Magnificent and too greedy!
I can only agree with the previous messages. Bravo, it's really very beautiful!
Absolutely gorgeous. Plus, it's been a while since I made a cheesecake, so it's going straight on my to do list ;) !!!
Mmhm a killing this cheesecake!
sublime recipe! ; P
THIS CHEESECAKE IS A "HAUTE COUTURE" CHEESECAKE, WHAT TALENT!!!! kisses kisses TITOU.........
Already the presentation is impeccable and invites you to cut a big slice of cheesecake! The marriage of dark and white chocolate is a very good idea! A delicacy that we can't resist even when on a diet!
I tested this recipe today: very very good. However, I had a lot of trouble unmolding it: do you have a tip? Congratulations on your blog, all your pastries are magnificent. Amelie (sister of Linda Plaintel)
Hello Amélie! To make my cheesecakes, I always use a springform pan like this one: http://www.cuistoshop.com/s/26890_147827_moule-a-charniere-wilton-225cm
Once cooked, I just have to open the sides of the mold using the hinge to unmold the cake, like that no problem! See you soon
Wow very very nice presentation !! this cheesecake is really beautiful !!!
the decor is just beautiful!
happy to discover your blog
the pleasure to read you
It's beautiful and it must be delicious! I've already tried the classic cheesecake and this one makes me want to try it. To try as soon as possible Marie
Hello,
I love your recipes and I am a huge fan of trying your recipes and I will try this one :)
Can I freeze this cheesecake? I'm going to make it for Sunday and I was thinking I'd make it today at the end of the day (i.e. Thursday)
Thank you in advance and thank you again for your recipes.
Well done again for everything you do!!
Hello Maitena, thank you! Yes, it is possible to freeze it. You have to wrap the mold well with film and aluminum foil to counteract the humidity in the freezer. See you soon :)
It's superb, straciatella taste I've never tasted in a cake it must be so good!
I've been wanting to try this mouthwatering recipe for a while now. My sister asked me for a cheesecake for her birthday on Friday, so I'm going for it. I just wanted to know for the decoration: should we let the ganaches rest a bit before pouring them on the cheesecake? (and also between each circle of ganache?) Thanks in advance.
Hello Florence, the ganaches must be rather lukewarm but still liquid. You don't have to wait between ganaches to be able to mix them easily. @ soon