Chocolate & Peach Cheesecake
Ingredients
Dough:
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons flour
- 1/2 tablespoon vegetable oil
- 1 pinch salt
Chocolate cream:
- 200 g dark chocolate
- 2 tablespoons sugar
- 200 g cream cheese
- 100 ml milk
- 4 g gelatine
Peach cream:
- 2 large peaches
- 5 g gelatin
- 200 g cream cheese
- 80 g sugar
- 500 ml cream for whipping
- 2 tablespoons powdered sugar
- 200 g raspberries
Decoration:
- chocolate leaves
- raspberries peaches
Instructions
Dough:
- Preheat the oven to medium heat. Line a small 18-20cm (7-7.9 inch) diameter pan with baking paper.
- Mix the room temperature eggs with a pinch of salt and the sugar until they triple in volume.
- Add the vegetable oil and vanilla and mix gently.
- Gently fold in the flour, using upward strokes.
- Pour the mixture into the pan, level, and bake.
- Bake the pastry for 20-25 minutes, until it passes the toothpick test.
- When it's ready, take it out and put on a cooling tray.
Chocolate cream:
- Break the chocolate into pieces and pour 70ml (2.4 fl. oz) of hot milk over it and stir well until the chocolate is completely dissolved.
- Put the gelatin in the remaining milk to hydrate.
- After 5 minutes, incorporate it into the chocolate cream.
- Add the cream cheese and mix well. Set the cream aside.
Peach cream:
- Carefully peel the skin off the peaches.
- Purée the flesh in a blender.
- Put the peach purée on the heat with the sugar.
- Heat well and then remove from the heat.
- Hydrate the gelatin in 30ml (1 fl. oz) of water.
- After 5 minutes, put it over the peach purée and mix well.
- Then add the cream cheese and mix everything together.
- Mix the cream with the vanilla sugar until you get a firm cream.
- Divide the whipped cream in two.
- Half of the whipped cream is incorporated into the chocolate cream and the other half into the peach cream.
- Using a spatula, fold in the whipped cream using upward strokes.
- Put the pastry base back in the pan.
- Spread the chocolate cream on top and freeze for 10 minutes.
- Place the raspberries on the chocolate cream.
- Pour the peach cream over the raspberries and level.
- Refrigerate the cheesecake for 24 hours.
- Garnish with raspberries and dark chocolate leaves to taste.
- It's simple and delicious!
Notes
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