Recipe: Cheesecake with 2 Chocolates

Name: Cheesecake aux 2 chocolats
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 20 portions
Ingredients: 120 g de spéculoos; 60 g de petits beurre; 60 g de beurre; Pour l'appareil au chocolat noir :300 g de fromage frais Neutre Philadelphia par exemple; 160 g de chocolat noir à 70% de cacao; 60 g de sucre de canne; 2 oeufs; 1 pincée de sel; Pour l'appareil au chocolat au lait :; 300 g de fromage frais Neutre Philadelphia par exemple; 150 g de chocolat au lait (lindt excellence lait) ou de chocolat blanc; 60 g de sucre de canne complet bio; 2 oeufs; Pour le caramel au beurre et fleur de sel parfumée à la vanille bourbon :; 50 g de sucre de canne complet bio; 4 cl de crème; 20 g de beurre; 3 g de gélatine en poudre; 1/4 de cuiller à café de fleur de sel mélangé à 1/4 gousse de vanille râpée

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.2/5 (6 reviews) Desserts

Prep 90 min

Cook 60 min

Total 2h30

Servings 20 serv.

Cheesecake with 2 Chocolates For the biscuit

Ingredients for 20 servings

120 g of speculoos
60 g of petit beurre
60 g of butter

For the dark chocolate mixture:

300 g of neutral fresh cheese Philadelphia for example
160 g of dark chocolate 70% cocoa
60 g of cane sugar
2 eggs
1 pinch of salt
For the milk chocolate mixture:
300 g of neutral fresh cheese Philadelphia for example
150 g of milk chocolate (lindt excellence milk) or white chocolate
60 g of organic complete cane sugar
2 eggs
For the caramel with butter and fleur de sel flavored with bourbon vanilla:
50 g of organic complete cane sugar
4 cl of cream
20 g of butter
3 g of powdered gelatin
1/4 teaspoon of fleur de sel mixed with 1/4 grated bourbon vanilla bean

Step-by-step directions

Rarely has a cake lived up to its name so well..."cheesecake and caramel mirror".
On a biscuit base of speculoos and petit beurre, a layer of dark chocolate, another of milk chocolate, all covered with a "mirror" of caramel with butter and fleur de sel flavored with bourbon vanilla ...
*Preparation of the speculoos biscuit crust:

1 Butter and flour (only up to 3/4 of its height) a pastry ring approximately twenty cm in diameter. place this ring on your oven tray covered with cooking paper. the tray must not have a rim so that later you can slide the cheesecake onto a serving dish.

2 Mix the biscuits and soft butter to obtain a homogeneous paste then using a glass, press this mixture into the ring, letting it slightly rise on the edges. reserve in the cold.

3 Preheat the oven to 100°c.
**Preparation of the dark chocolate mixture:

4 In a large bowl mix 300 g of fresh cheese with 2 egg yolks, 60 g of complete sugar and the dark chocolate that you will have melted. mix everything to obtain a well homogeneous preparation.
***preparation of the milk chocolate mixture:

5 In a large bowl mix 300 g of fresh cheese with 2 egg yolks, 60 g of complete sugar and the milk chocolate that you will have melted. mix everything to obtain a well homogeneous preparation.

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