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Chocolate Cheesecake
Chocolate CheesecakeAn original recipe from Derek Poirier, Valrhona USA Pastry Chef
Ingredients
1/4 cup Sugar
1 cup Flour
2 cups Cream cheese
1/2 cup Sugar
3 1/2 tbsp Flour
2 Eggs (medium)
3 oz. Sour cream
7 oz. Valrhona Baking Dark Chocolate
1 Vanilla bean
Preparation & Assembly
Shortbread Crust
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Put flour and sugar in a mixing bowl.
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Add butter that has been cut into small cubes.
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Mix until just combined and crumbly.
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Press into mold and bake at 320F until light brown.
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Allow to cool.
Cheesecake Batter
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Put cream cheese in a KitchenAid mixer bowl and, using a paddle, mix until it becomes smooth.
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Add sugar and mix again (scraping sides as needed).
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Add eggs one at a time, scraping bowl between additions.
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When eggs are all added and mixture is smooth, add flour, sour cream and vanilla bean seeds, then continue to mix until smooth.
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Melt chocolate and then add to the cheesecake batter. Mix until combined. (How to temper chocolate)
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Pour batter into the molds prepared with the shortbread crust.
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Bake at 300F until batter is set, 30-40 min (depending on mold size)
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Allow to cool and then put into the fridge.
