This international dessert combines so many flavors, that it is not only delicious with arequipe and red fruits, but with chocolate it is one of the public's favorites.
Cheesecake is one of the sweets that cannot be missing in the best pastry shops in Venezuela and the world. Although this recipe arrived late in our country, it immediately captivated more than one national diner.
The most popular combinations of this cake are with arequipe and red fruits, but the chocolate one is one of the most delicious.
Having all the ingredients at home and following this recipe step by step that we took from the recipe book El Chocolate Pastry Chef, by Idilia Marcano Barreto, you will surely learn to make one of the desserts that many like the most.
Ingredients
- 1/3 cup cocoa powder
- ½ teaspoon salt
- 2 separate eggs
- 1 cup of sugar
- 1 cup milk
- water
- 2 sachets of unflavored gelatin
- 1 teaspoon grated lemon peel
- 1 teaspoon of lemon juice
- 2 tablespoons of rum
- 2 packages of cream cheese of 227 grams each
- 6 large strawberries cut in halves
For the chocolate decorations
- 3 squares of chocolate for pastry chef
- teaspoon vegetable shortening
Procedure
Mix the gelatin, ¾ cup of sugar and salt, cocoa powder, in a Bain-Marie.
Beat two egg yolks with a cup of milk and add to the gelatin mixture, cook in a bain-Marie, stirring until the gelatin dissolves and the mixture thickens slightly (about 10 minutes).
Take it off the heat and add the peel of a lemon, the lemon juice and the liqueur. Chill it.
Beat the cream cheese with an electric mixer on high speed until smooth, to this add the gelatin mixture.
Refrigerate until set, stirring occasionally, until mixture forms when dropped onto a plate with a spoon.
When the cheese mixture has thickened, beat the egg whites with a little sugar, about ¼ cup, until stiff, cover the cheesecake and refrigerate for 3 hours.
You can decorate with chantilly cream, chocolate wedges, strawberries, etc.
chocolate decorations
Melt the chocolate with the butter. Stir and pour mixture over a 22,86-inch circle, drawing on a sheet of waxed paper, and refrigerate.
When set, cut the chocolate circle into wedges. Remove the rim of the mold and cover the sides of the cake with granulated chocolate. Mark on the cake the wedges, on top of it, lay them out decoratively and garnish with fruit to taste.
Or if you prefer, cover the top with granulated chocolate or chocolate shavings and leave the rims unadorned.
