Cheesecake with Cream Cheese and Cashew-Hazelnut Chocolate Spread
Baking and Desserts • American
Description
Cheesecake with Cream Cheese and Cashew-Hazelnut Chocolate Spread
Ingredients
- Egg white 4 pieces
- Sugar 8 tablespoons
- Wheat Flour 1 cup
- Liquid dark chocolate 5 oz
- Butter 5 oz
- Roasted Peanuts 10 tablespoons
- Roasted Peanuts 0 oz
- Cocoa Powder 1 tablespoon
- Semi-soft cream cheese 15 oz
- Milk ½ cup
- Clarified Butter 1 tablespoon
Step-by-Step Guide
Step 1
Mix 1 egg and 4 tablespoons of sugar. Add 1 cup of flour and mix. If using a blender, the dough will be crumbly. If you gradually add the flour and stir with a spatula, you will get a homogeneous mass that needs to be poured into a mold. In the mold, shape the dough into a circle with your hands (if the dough sticks, wet your hands with vegetable oil).
Step 2
Place a baking sleeve cut along the seam into the cake pan, shaped like foil or parchment paper (the baking sleeve will release better). Pour the dough into the pan greased with 2 tablespoons of melted butter (or vegetable oil), and you can add some oil on the surface of the dough. Place in a preheated oven at 180°C (350°F) for 10–15 minutes.
Step 3
Mix 1 egg and 4 tablespoons of sugar, add ½ cup of milk (or ½ cup of cream) and 400 g of cream cheese, and blend. Spread the cream cheese mixture over the crust and place in the oven preheated to 180°C (350°F) for 30 minutes. Remove the cheesecake and place it in the refrigerator.
Step 4
For the chocolate spread with cashews and hazelnuts to cover the cheesecake: melt 180 g of butter and 100 g of dark chocolate in a saucepan on the stove. Add 2 eggs and mix, then add 1 tablespoon of cocoa powder, mix, place on the stove and bring to a boil, stirring constantly, boil for about 2 minutes, still stirring constantly. Remove from heat and add 10 tablespoons of roasted cashews and 40 g of roasted hazelnuts, blended. Take the cooled cheesecake out of the refrigerator, cover with the spread, and return to the refrigerator.
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