INGREDIENTS

   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

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

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