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Ingredients


For the cheese cake:
2 lb of Philadelphia cream cheese
4 ounces of dark cocoa powered
1 cup of heavy cream
1 cup of sugar
1 each orange
1 each vanilla bean
pinch of sea salt
8 whole eggs
For the crust:
1 lb of sugar cookies
1 cup of can sugar
2 ounces of unsalted butter
Fort the topping
1 cup of Philadelphia cream cheese
2 ounces of sugar
1/2 cup of heavy cream
1 ounce of cocoa powered
4 ounces of shaved dark chocolate

The Chocolate cheese cake


Preparation


In a bowl crush with the fork the Philadelphia cream cheese with the sugar and the cocoa powered, add the zest of the orange, then the vanilla bean, the whole eggs and the heavy cream, squeeze the juice of the orange in also. Mix well and refrigerate it. Now preparing the crust in a bowl put the fine grounded sugar cookies, with the can sugar and mix it with the melted unsalted butter, spread this mixture on a 14 inch spring mold previously, brush it with melted butter and dusted with flour to prevent the non stick of the cake after baking. Refrigerate the mold with the spread it cookie crust for ten minutes. Remove the spring mold out of the fridge and poor in the cocoa cream cheese mixture. Bake the cheese cake in a preheat it convection oven at 300 F. for about 55 minutes. Remove out of the oven and let cool down to room temperature.
For the topping:
In a mixer put the other part of the Philadelphia cream cheese, with the sugar and the cocoa and whipped until stiff, put everything on a pastry bag and pipe on top of the chilled baked cheese cake, garnished with the shaved chocolate and some raspberries.




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