CHOCOLATE CHEESECAKE

Process: 

In the bowl of a mixer place the mix with the egg and beat on low speed for 2 minutes.

Then add the rest of the wet ingredients and continue beating for 5 minutes at medium speed.

Place on a previously greased tray and cover the entire surface of the tray.

Bake at 180C for 10 minutes or until completely cooked.

INGREDIENTS 

Smithfield Cream Cheese

Sugar

Cornstarch

Best Melted Chocolate

Vanilla Extract

Salt

Eggs

Yolks

Pastry Pride Chocolate Whipped Cream

Whole Mlik

Total

GRMS

2250

790

45

90

15

22

450

170

225

112

4169

Process: 

Prepare the molds with a thin layer of cake base.

Place the cream cheese in the bowl of the mixer on low speed, add the melted chocolate, sugar and salt.

Mix until everything is homogeneous. Scrape the bowl and add the eggs and yolks little by little until everything is being incorporated correctly.

With the mixer on at medium speed, gradually add the whipping cream and milk.

For 10 inch molds fill 4.5 lbs.

Bake in a double boiler.

In the oven preheated to 200C, place the cheesecake on a tray with hot water.

After 10 minutes lower the temperature to 105C and bake until set approximately 1 - 1.5 hours, depending on the size of the cheesecake.

To be able to unmold it, it must be completely cold.

Scrape the edges to detach them and place a little sugar on the countertop and carefully unmold it.

If it’s possible, we recommend freezing it for a while so it’s easier to release.

For toppings you can use Blueberry or Cherry filling, dulce de leche or the topping of your choice.