”Manjari
 

MANJARI CHOCOLATE CHEESECAKE

An original recipe by Sarah Tibbetts, Valrhona Pastry Chef
Yields (1) 1/4 sheet pan (14-21 portions) or 20 individual rounds
Category: Cakes and Tarts
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INGREDIENTS

Cheesecake:
90g unsalted butter, cold
90g raw cane sugar
90g almond flour
75g AP flour
15g COCOA POWDER
0.5g fine sea salt
40g unsalted butter, room temp

Filling:
660g cream cheese, room temp
450g mascarpone, room temp
28g sugar
3.5g vanilla paste
150g eggs, room temp
340g whole milk
285g MANJARI 64% chocolate

Chocolate sauce:
50g sugar
80g water
6g corn syrup
150g cream
200g MANJARI 64%

Vanilla syrup:
120g water
105g sugar
1ea NOROHY Vanilla bean

Vanilla poached cherries:
200g vanilla syrup, hot
200g fresh cherries, pitted and halved or quartered
12g fresh lemon juice

 

INSTRUCTIONS

 
Cheesecake and Filling:
  • Make the crust first- cube the cold butter and reserve in the refrigerator.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the raw cane sugar, almond flour, AP flour, cocoa powder, and sea salt. Stir to combine.
  • Add the cold cubed butter and mix until the butter is broken up into very small pieces. Stop mixing before the mixture completely comes together.
  • Spread the crumble on a parchment lined baking tray and bake at 325F for 12-15 min. Allow to cool completely.
  • Once cool, break up into small pieces- by hand or pulse in a food processor. The pieces should be no larger than pea-sized.
  • Combine the crumble and soft butter. Lightly press into the bottom of one 1/4 sheet pan that has been greased and lined with parchment paper OR divide into a flex mold (Demarle ref. 1269 or similar) and press into the bottom of each cavity (approx 15g per mold). Bake at 325F for 8-10 minutes.
  • While crust is cooling, make the filling.
  • Combine cream cheese and mascarpone in the bowl.
  • Of a stand mixer fitted with the paddle attachment. Mix on low speed until smooth
  • Add the sugar, then vanilla paste and eggs- mixing thoroughly after each addition.
  • Melt the chocolate in a microwave safe bowl in 30 second intervals until melted.
  • Heat the milk to make a ganache- slowly pouring the hot liquid over the melted chocolate in several additions, mixing well after each.
  • Add a small amount of the cheesecake base to the ganache and mix well.
  • Add the ganache mix to the remaining cheesecake filling on the mixer and mix until smooth and incorporated.
  • Pour the cheesecake filling over the crust. For the individual rounds, pour 40-50g filling per cavity mold.
  • Bake at 300F until the cheesecake is completely set in the middle. For the 1/4 pan bake approx 30 minutes and for the individual rounds, bake approx 20 minutes depending on thickness.
  • Cool at room temperature, then freeze for ease in unmolding and cutting.
 
Chocolate sauce:
  • Combine the sugar, water, corn syrup, and cream in a sauce pan. Bring to a boil.
  • Melt the chocolate in a microwave safe bowl in 30 second increments until melted.
  • Slowly pour the hot liquid mixture over the melted chocolate in several additions, stirring well before adding more. Once all the liquid is incorporated, finish with a hand-held immersion blender.
  • Cool slightly before using or chill until ready to serve.
 
Vanilla syrup:
  • Combine the water and sugar in a saucepan. Split and scrape the vanilla bean, adding both the seeds and pod to the pan.
  • Bring to a boil and simmer gently for 1 min. Remove from heat and use immediately.
 
Vanilla poached cherries:
  • Prep the cherries and place in a container.
  • Pour over the hot vanilla syrup and add the lemon juice.
  • Allow the mixture to cool at room temperature before refrigerating.
Assembly
  • Unmold the frozen cheesecake, and cut into desire size. Allow to defrost in the refrigerator.
  • When ready to serve, garnish with warm chocolate sauce, vanilla poached cherries and dark chocolate pearls or decor
  • Cheesecake cake be frozen for up to 1 month.
  • *Cutting the cheesecake: 6.5cm x 4cm for 21 portions 10 cm x 4cm for 14 portions