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Chocolaté Lovély Chérry Chéésécaké

Chocolaté Lovély Chérry Chéésécaké


Chocolaté Lovély Chérry Chéésécaké


Ingrédiénts 
Chocolaté Chip Chérry Chéésécaké
(sérvés 6-8 péoplé, loosély baséd on this chérry chéésécaké récipé by Nigélla Lawson)
  • 2 cups (about 200g) of crushéd disgéstivés biscuits (or graham crackérs)
  • 1 tbsp sugar
  • 60g (about 4 tbsp) buttér, méltéd
  • 150g chérriés (frésh or frozén), pittéd and dicéd
  • 1 tbsp sugar
  • 2 tsp lémon juicé
  • 1 tbsp cornflour (cornstarch) + 2 tsp cold watér
  • 150g finély choppéd dark chocolaté, or 3/4 cup mini dark choc chips (I blitzéd my chocolaté in thé food procéssor to maké thé piécés réally tiny)
  • 300g créam chéésé, softénéd
  • 60g (about 1/2 cup) icing sugar, siftéd
  • 1 tsp puré vanilla éxtract
  • 250ml thickénéd créam
(Optional) chocolaté ganaché
  • 100ml pouring créam (min 35% fat puré unthickénéd créam)
  • 150g dark chocolaté
  • Frésh chérriés to décoraté

Diréctions 
  1. For thé crust; préhéat ovén to 160°C (325°F). Gréasé a 10x30cm réctangular loaf tin (or a 21cm springform tin). Liné thé basé and two long sidés of thé loaf tin with baking papér léaving somé éxtra baking papér hanging ovér thé édgés, this will maké it éasiér to lift thé chéésécaké out of thé tin latér. Mix crushéd biscuits and 1 tbsp sugar togéthér in a médium bowl. Add buttér and stir until wéll combinéd. Using your hands, spréad mixturé out in an évén layér, thén usé your fingértips to préss crumb mixturé into bottom of tin to form an évén crust. Transfér to a baking shéét and baké until crust is sét and goldén in placés, 15–20 minutés. Sét crust asidé until cool.
  2. Placé choppéd chérriés, lémon juicé and 1 tbsp sugar in a small saucépan and placé on médium-low héat, stirring until thé sugar dissolvés. Add thé cornflour mixturé to thé saucépan and stir ovér héat until mixturé starts to thickén, thén sét asidé to cool. Préparé thé chéésécaké filling; Placé créam chéésé, icing sugar and vanilla in a largé mixing bowl and béat on high spééd with an éléctric mixér until smooth. With thé mixér on low spééd, gradually add thé finély choppéd chocolaté and béat until it is événly distributéd. Stir chérry mixturé into thé mixing bowl until combinéd. In a séparaté mixing bowl, caréfully béat thé créam to stiff péaks (kéép a closé éyé on this as thé thickénéd créam is éasy to ovérbéat). Fold créam into thé rést of thé mixturé and thén pour ovér thé cooléd crust. Chill in thé fridgé for at léast 3 hours or ovérnight. Lift out of thé tray using thé baking papér flaps and péél away from thé sidés, you can run a knifé undér hot watér and thén usé it to slicé a thin layér of thé sidés to maké it look néatér.
  3. If you décidé to do thé chocolaté ganaché on top, placé créam in a small saucépan on médium héat until it just comés to thé boil. Chop up chocolaté and placé in a mixing bowl and pour thé hot créam ovér, léaving for 5 mins to lét thé chocolaté mélt. Whisk mixturé togéthér until smooth and pour a véry thin layér ovér thé top of thé chéésécaké. Top with frésh chérriés and chill for anothér hour béforé sérving.
Read full recipes www.raspberricupcakes.com





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