I made the cheesecake with Geisha chocolates ( http://www.fazer.com/Brands/Geisha/About-Geisha-/ ) but as I have not yet seen them in the UK and I do not think it is possible to order them online, any other chocolate sweet would do just as well - one could even use real truffles in the cake for an extra special occasion.
As the cake is made with dark chocolate (way to fool the mind to thinking that what you're eating is actually healthy and good for you) it is not too sweet. Just a perfect balance between sweet and bitterness put in a silky smooth texture with a hint of sweetness created by addition of Geisha. When I was enjoying my tiny slice of it only one thing passed through my mind: "It's way too good to be true." But it was so true and so good ... the only bad thing was that the cake didn't last long enough.
(Serves 12)
Base:
- 150g cocoa biscuits
- 50g butter, melted
Filling:
- 175g good quality dark chocolate, melted
- 500g Philadelphia cheese
- 2 dl sugar
- 3 eggs
- 3 egg yolks
- 1.5 dl sour cream
- 100g Geisha (or any other) chocolates
- Decorate with physalises, icing sugar, chocolate leaves and anything else of liking.
Directions
Preheat the oven to 180C and line a 24-cm springform tin with baking parchment.
For the base, crush the biscuits and mix together with melted butter. Then press the crumbled biscuits into the tin and set aside.
To make the filling, melt the chocolate in a bowl over hot water and then let it cool down a bit. Mix Philadelphia, sugar, eggs, egg yolks and sour cream until smooth. Then add the chocolate. Last, halve the Geisha chocolates and mix them into the rest of the mixture. Pour it on the base and bake for 1 hour. Chill for overnight and decorate right before serving.
Recipe from a book "Juustukoogid"
See oli väga maisev kook! :)Aitäh retsepti jagamast!
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