Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line a heart-shaped mold with a double layer of aluminum foil and place it on a baking tray.
Step 2
Run the
Digestive Biscuits (1 1/2 cups)
in a blender to fine crumbs or place in a Ziploc and crush. Stir in the
Clarified Butter (1/3 cup)
. Press into the mold.
Step 3
Bake for 12-15 minutes until light golden brown. Cool while you make the filling.
Step 4
Melt the
Pouring Cream (3.5 oz)
with
70% Dark Chocolate (1/2 cup)
and
Milk Chocolate (2/3 cup)
over a double boiler, or microwave, stir until smooth, then stir in the
Instant Coffee (1 Tbsp)
.
Step 5
Place
Cream Cheese (2/3 cup)
,
Mascarpone Cheese (3/4 cup)
,
Thick Yogurt (3 Tbsp)
,
Unsweetened Cocoa Powder (2 1/2 Tbsp)
,
Corn Starch (2 Tbsp)
,
Brown Sugar (1/3 cup)
,
Vanilla Extract (1 tsp)
, and
Salt (1 pinch)
in a large bowl and pour over the warm chocolate mix. Beat until smooth using an electric hand beater, or in the bowl of a stand mixer.
Step 6
Top the biscuit base with the filling, smoothen out and pour 1 cup of hot water into the base tray.
Step 7
Reduce the oven temperature to 300 degrees F (150 degrees C). Bake for 1 1/2 hours until slightly firm to touch and slightly puffy and risen.
Step 8
The cheesecake will collapse as it cools. Leave to stand for 1 hour in the turned-off oven until cool, then cover and refrigerate overnight.
Step 9
Prepare the ganache. Melt the
Pouring Cream (5.5 oz)
with
70% Dark Chocolate (1/2 cup)
over a double boiler. Whisk until smooth. Rest at room temperature, whisking on and off, until it is pipeable. Pipe rosettes over the cheesecake. Enjoy!
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