Weeks of Sweetness: Cheesecake with a Twist and Crunchy Chocolate Frosting

May 18, 2018   

Nostalgic cheesecake with cow chocolate crumbs. 

Preparation time: More than 3 hours

Difficulty level: Medium

amount: 24 cm diameter round pan

Ingredients:

For the bottom and crumbs:

175 grams (1 cup and a quarter) flour

25 grams (2 tablespoons) cocoa powder

120 grams cold butter, cut into cubes

90 grams (3/4 cup) powdered sugar

1/2 teaspoon vanilla extract

A pinch of salt

1 egg

1 tablespoon brandy or rum

For the addition of crumbs:

150 grams chopped dark chocolate

For the cheese and white chocolate filling:

150 grams white chocolate

75 ml (1/3 cup) heavy cream

60 grams (1/2 cup) powdered sugar

1 teaspoon vanilla extract

A pinch of salt

225 grams (1 container) 25-30% fat cream cheese

250 grams (1 container) 9% fat white cheese

80 grams (1 box) instant vanilla pudding

500 ml (2 containers) sweet cream for whipping

How to prepare:

Bottom and crumbs: Preheat oven to 170 degrees.

In a large bowl, combine flour, cocoa powder, butter, powdered sugar, vanilla, and salt and mix with your hands until you obtain a crumbly mixture.

Step 1: Add egg and brandy and continue processing just until large dough crumbs form.

Spread 2/3 of the crumb mixture in a pan and press into the base in an even layer.

Step 2: Place the remaining crumbs in a separate pan, lined with baking paper.

Bake for 12-17 minutes, or until the base and crumbs are completely golden brown.

Cool completely at room temperature.

Add chopped dark chocolate to the crumb mixture and crumble everything together into a uniform mixture. Store in a closed box until the cake is assembled.

Cheese and white chocolate filling: Break the chocolate into cubes and place in a bowl.

Add sweet cream and melt together in the microwave or over a double boiler, or until the mixture is completely melted.

Add powdered sugar, vanilla, and salt to the white chocolate mixture and beat well.

Add cream cheese, white cheese and instant vanilla pudding and beat until a uniform mixture is obtained.

In a separate mixer bowl, beat the heavy cream until stiff peaks form.

Fold the whipped cream into the cheese mixture until a uniform mixture is obtained.

Step 3: Pour the mixture over the baked chocolate base, smooth the top and freeze for at least 3-4 hours, until the cake is completely frozen.

Step 4: Sprinkle the chocolate crumbs over the frozen cake and place in the refrigerator to thaw for 4-5 hours.

 Our tips:

• שומרים את העוגה במקרר עד 4-5 ימים בכלי סגור. • אפשר להכין את העוגה אפילו שבועיים מראש ולשמור במקפיא, עטופה היטב, לפני פיזור הפירורים. • אפשר לגוון את פירורי הקראמבל על ידי שימוש בשוקולד חלב או לבן. Photography and styling: Danya Weiner and Diana Linder