INGREDIENTS - BATTER
| 75g | 2.75 oz | Dark Chocolate Growers Choice 58% |
| 300g | 10.5 oz | Cream cheese |
| 100g | 3.5 oz | Sugar |
| 1g | 1 pinch | Salt |
| 80g | 2.8 oz | Eggs |
| 83g | 3 oz | Heavy cream 35% |
INGREDIENTS - CACAO CRUMBLE
| 50g | 1.75 oz | Cacao Powder 22-24% |
| 115g | 4 oz | Unsalted butter, cubed |
| 100g | 3 oz | Sugar |
| 175g | 6.25 oz | All-purpose flour |
| 1g | 1 pinch | Salt |
| 10g | 0.35 oz | Water |
METHOD - BATTER
In a saucepan over medium heat, melt chocolate and cream. In a stand mixer with a paddle attachment, mix the eggs, sugar and cream cheese. Add the melted chocolate and cream and mix until fully incorporated. Pour batter into cheesecake pan and bake in a water bath at 150°C (302°F) for 1 hour. Leave to cool down.
METHOD - CACAO CRUMBLE
In a stand mixer with the paddle attachment, place the flour, sugar, cacao powder and salt and mix. Slowly mix in the cubes of cold butter until pea size pieces form. Add water and continue mixing until a grainy dough forms. Place on a baking sheet with parchment paper or silpat and bake at 210°F (160°C) for 12 minutes. Set aside in an airtight container in a cool place.
ASSEMBLY
Serve the cheesecake, together with the crumble.
Makes 1 cheesecake
FOLLOW US ON INSTAGRAM
