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.