choco­late-vanilla brûlée cheese­cake

donna hay - - BRÛLÉE -

340g plain choco­late bis­cuits

¹⁄³ cup (40g) al­mond meal (ground al­monds) 100g un­salted but­ter, chopped and melted ¼ cup (55g) white (gran­u­lated) sugar


500g cream cheese, chopped and soft­ened 350g fresh ri­cotta

1 cup (220g) caster (su­perfine) sugar

4 eggs

2 tea­spoons vanilla ex­tract

200g dark choco­late, melted

2 tea­spoons corn­flour (corn­starch)

Place the bis­cuits and al­mond meal in the bowl of a food pro­ces­sor and process un­til coarse crumbs form. Add the but­ter and process un­til com­bined. Line the base of a 20cm lightly greased spring­form tin with non-stick bak­ing pa­per. Us­ing the back of a spoon, press the crumb mix­ture into the base and side of the tin. Re­frig­er­ate for 30 min­utes or un­til firm.

Pre­heat oven to 150°C (300°F). To make the fill­ing, place the cream cheese, ri­cotta and sugar in the bowl of a food pro­ces­sor and process for 2–3 min­utes or un­til smooth. Scrape down the sides of the bowl, add the eggs and half the vanilla and process for 1 minute. Place two-thirds of the mix­ture in a large bowl and set aside. Add the choco­late to the re­main­ing fill­ing in the pro­ces­sor and process un­til well com­bined. Pour the choco­late mix­ture over the base and smooth evenly. Place the corn­flour and re­main­ing vanilla in a small bowl and mix to com­bine. Add the corn­flour mix­ture to the re­main­ing fill­ing and mix well. Gen­tly spoon the mix­ture over the choco­late fill­ing and smooth evenly. Cook for 55 min­utes–1 hour or un­til the edge is just set and the cen­tre still has a slight wob­ble.

Turn the oven off. Al­low the cheese­cake to cool and set in the oven with the door closed for 20 min­utes.

Stand the cheese­cake at room tem­per­a­ture for 30 min­utes be­fore re­frig­er­at­ing for 2–3 hours or un­til cold.

Sprin­kle the cheese­cake with the sugar and use a kitchen blow­torch to brûlée the top. Serve. SERVES 10.

This deca­dent dessert is mag­nif­i­cent brûlée on a GRAND SCALE, swap­ping tra­di­tional cus­tard for in­dul­gent lay­ers of choco­late and vanilla cream cheese – it’s your new SHOW STOP­PER.

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