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Caramelia Milk Chocolate 2.2lb - Baking Size Pack
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An original recipe from Derek Poirier, Valrhona USA Pastry Chef
2 cups Cream cheese
3 1/2 tbsp
3 oz. Sour cream
Valrhona Baking Dark Chocolate
Preparation & Assembly
Put flour and sugar in a mixing bowl.
Add butter that has been cut into small cubes.
Mix until just combined and crumbly.
Press into mold and
at 320F until light brown.
Allow to cool.
Put cream cheese in a KitchenAid mixer bowl and, using a paddle, mix until it becomes smooth.
Add sugar and mix again (scraping sides as needed).
Add eggs one at a time, scraping bowl between additions.
When eggs are all added and mixture is smooth, add flour, sour cream and vanilla bean seeds, then continue to mix until smooth.
Melt chocolate and then add to the cheesecake batter. Mix until combined.
(How to temper chocolate)
Pour batter into the molds prepared with the shortbread crust.
Bake at 300
until batter is set, 30-40 min (depending on mold size)
Allow to cool and then put into the fridge.
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