MANJARI CHOCOLATE CHEESECAKE

INSTRUCTIONS

• 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.

• 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.

• 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.

• 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.

• 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