Scharffen Berger Chocolate Cheesecake
Chef: Nubia Renteria
3 ounces croquantine flake
4 ounces toasted salted cashews
2 ounces granulated sugar
2 ounces melted butter
Chocolate cheesecake filling:
2 cups heavy cream
8 ounces Scharffen Berger chocolate (chopped fine)
1.5 pounds cream cheese
2 ounces mascarpone cheese
1 cup granulates sugar
4 whole eggs
In the bowl of a food processor combine the flakes, cashews, and granulated sugar.
Pulse until the mixture takes on a coarse sandy texture.
Add the melted butter and pulse until everything is well incorporated.
Spray the bottom of a 9 X 13 baking pan with pan spray.
Add the crust and evenly distribute along the whole pan.
Bake at 350 degrees for 8 minutes.
Set aside to cool while you make the cheesecake mixture.
Chocolate Cheesecake Filling
Bring the heavy cream to a boil.
Pour over chopped chocolate and mix lightly until all of the chocolate is melted.
Set aside to cool at room temperature.
In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and
begin to mix on low speed for 5 minutes.
Scrape down the sides of the bowl and mix on medium speed for another 3 minutes.
Scrape down the sides of the bowl and add the mascarpone cheese.
Mix on medium speed for 3 minutes.
Scrape down the sides and add the sugar.
Mix on medium speed for 2 minutes.
Scrape down the sides of the bowl and turn the machine back on slow.
Add the eggs one at a time, making sure each egg is well incorporated before adding the next.
Remove the bowl from the machine.
Using a rubber spatula gently fold the cooled chocolate and cream mixture with the cheesecake batter.
Pour the cheesecake batter into the prepared baking pan.
Bake at 300 degrees in a water bath for 45 minutes to 1 hour or until the center of the cheesecake feels set and it no longer wet to the touch.
Remove from the oven and the roasting pan.
Allow to cool at room temperature for 1 hour then place in the refrigerator overnight.