This online boutique delivers only within the United States of America.
Shopping Cart - 0 item(s)
Books - FREE SHIPPING
Chocolate Covered Dried Fruits & Nuts
Corporate Gifts - Favors
DULCEY New Blond Chocolate
Shop by use
Tasting Chocolate Squares
Single Estate Chocolate Bars
Browse by Price
$0 - $9.99
$10 - $19.99
$20 - $29.99
Dulcey 1.1lb - Baking Size Pack
Subscribe to our Newsletter
An original recipe from Derek Poirier, Valrhona USA Pastry Chef
For the Crust:
For the Cheesecake batter:
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.
Pour batter into the molds (approximately 3-6 inch round) 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.
Online Payment Service