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Receta Chocolate And Chestnut Cheesecake
by Global Cookbook

Chocolate And Chestnut Cheesecake
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Ingredientes

  • 50 gm Butter
  • 100 gm Digestive biscuits and gingernut combination
  • 200 gm Cream cheese
  • 439 gm Chestnut puree
  • 50 gm Icing sugar
  • 2 Tbsp. Orange liqueur
  • 1 x Orange
  • 50 gm Plain chocolate
  • 2 Tbsp. Lowfat milk
  • 150 ml Double cream
  • 1 Tbsp. Orange liqueur Marrons glaces, redcurrants, red berries or possibly crystallised orange segment to decorate

Direcciones

  1. 1 Start by melting the butter in a pan. Place the digestive biscuits in a large food bag. Seal the bag and crush the biscuits to fine crumbs, using a rolling pin.
  2. 2 Add in the biscuit crumbs to the butter and mix thoroughly. Press this mix into four lightly oiled 10cm/4" loose-bottom tart tins.
  3. 3 Put the cream cheese, chestnut puree, icing sugar and orange liqueur in a food processor and whiz till smooth.
  4. 4 Grate the orange, add in the rind to the chestnut mix and whiz again. Spoon this mix into the biscuit bases and smooth over the surface with a palette knife. Transfer to the fridge to cold.
  5. 5 Break the chocolate into a small bowl. Add in the lowfat milk, place the bowl on a pan of simmering water and cook for two min or possibly till melted.
  6. 6 While the chocolate is melting, whip up the double cream to soft peaks and mix in the orange liqueur. Spoon into a piping bag fitted with a plain nozzle.
  7. 7 Remove the chocolate bowl from the heat and stir well. Remove the cheesecake from the fridge.
  8. 8 Spoon over tsp. of the melted chocolate. Using a skewer, swirl and marble it into the cream filling mix.
  9. 9 Carefully remove the cheesecake from the tin (the cheesecake may have to be kept on its base as it is too fragile).
  10. 10 Place onto the serving plate. Pipe the cream around the edge of the cheesecake. Decorate with marron glaces. Drizzle a little more chocolate sauce around the plate.