Chocolate Cheesecake

Jl. Pantai Batu Mejan, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361

The cheese cake as we know it now is the result of many modifications over thousands of years, it is believed that its birth dates back 4000 years before the current era, back in Ancient Greece, specifically on the island of Samos. Although it was not until the year 230 AD when the writer Athenaeus was credited with the authorship of the first written recipe for cheesecake.

Ingredients

This Recipe Serves 4

1 pc Soft cheesecake

160 gr Chocolate and peanuts sauce

80 gr Cookies base

60 gr Pop corn salted caramel

8 gr Mint

 

FOR COOKIE BASE CAKE:

75 gr Sugar brown

75 gr Wheat flour

75 gr Unsalted butter

75 gr Almond flour

 

FOR SOFT CHEESECAKE:

70 gr Tempung maicena

95 gr Fresh milk

120 gr Fresh milk

50 gr White sugar

45 gr Unsalted butter

200 gr Cream cheese

3 gr Salt

50 gr White sugar

65 gr Egg whole

 

FOR CHOCOLATE AND PEANUT SAUCE:

65 gr Chocolate 72%

16 gr Mapple Syrup

65 gr Coconut milk Java

16 gr Butter peanut

Direction

FOR COOKIE BASE CAKE:

  • Put all the ingredients in the mixer machine and work with a shovel until a homogeneous mixture is left. If you do not have it, you can do it in a bowl or on a marble surface and knead with your hands
  • Preheat the oven to 180º C, stretch the dough with a rolling pin and arrange the mold.
  • Cook the cookie dough for a space of 7 minutes. After this time we let cool to room temperature.
  •  

    FOR SOFT CHEESECAKE: 

  • Dissolve the cornstarch in the milk of the first step and set aside.
  • We put the milk of the second step to heat with the cream, the sugar of the first step and the salt.
  • Once it is boiled we put the cheese and let it dissolve.
  • Once dissolved we add the milk porridge and cornstarch mixture, curd the mixture to the fire moving with a rod.
  • Remove from heat and add the butter. We reserve.
  • Finally we assemble a French meringue with the whites and with the sugar of the second step.
  • Once assembled the meringue mix it with the previous mixture with enveloping movements.
  • Distribute in the mold on the cookie base.
  • Baked at 230º C for around 12 to 15 minutes. 
  • Let stand at room temperature for two hour.
  •  

    FOR CHOCOLATE AND PEANUT SAUCE: 

  • Put in a bowl all the ingredients except the coconut milk.
  • Put the milk in a saucepan and bring to boild, pour over the bowl and mix until obtaining a homogeneous cream. Reserve.
  • Serves

  • Cut a slice of the cake and serve on a plate.
  • Cover with the chocolate sauce.
  • Alternately place cookie pieces and popcorn on top.
  • Finish with mint leaves.
  • Chef's Tip

    If you like cheese as much as I do, you can add other varieties with more personality in addition to cream cheese, such as Stilton, Comte, cabrales, Idiazabal, Manchego or anyone of your choice

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