Cheesecake "Three Chocolates" by Liza Glinskaya

Category: Confectionery
Cheesecake Three Chocolates from Liza Glinskaya

Ingredients

The foundation
premium wheat flour 130 BC
powdered sugar 40 g
cocoa powder 15 g
butter 110 + 30 g.
yolk 1 PC.
salt chips.
Cheesecake
cream cheese 700 BC
corn starch (mine) 30 (40) g
chocolate black 40 g
milk chocolate 40 g
chocolate white 40 g
fat cream 300 ml.
icing sugar or sugar 150 g
egg C1 6 pcs.
vanilla taste
--------- -------
shape d 22

Cooking method

The foundation.

Cheesecake Three Chocolates from Liza Glinskaya
Mix flour, powder, cocoa and salt. Sift. Pour into processor. Add cold chopped butter (110 grams). With a few impulses, turn the mass into crumbs. Add the yolk.
Cheesecake Three Chocolates from Liza Glinskaya
Knead the dough quickly. If there is no processor, then grind the flour with butter with your hands or in the mixer bowl with a spatula nozzle (paddle, K-shaped, bitter).
Cheesecake Three Chocolates from Liza Glinskaya
Put the dough on the table. Collect in a ball. Transfer to film, flatten and wrap. Refrigerate overnight.
Cheesecake Three Chocolates from Liza Glinskaya
Get the dough out. Break or cut at random. Bake in an oven preheated to 170 degrees for 10-15 minutes. Get it. Allow to cool. Grind into crumbs.
Cheesecake Three Chocolates from Liza Glinskaya
Pour melted butter (30 grams) into the crumb. Mix well.
Cheesecake Three Chocolates from Liza Glinskaya
Cover the bottom of the form with parchment. Pour out the crumb. Form the sides and bottom. Tamp well. Put the mold in the refrigerator while we prepare the filler.

Cheesecake.

Cheesecake Three Chocolates from Liza Glinskaya
Pour hot cream (100 milliliters) over each type of chocolate. Stir until smooth.
Cheesecake Three Chocolates from Liza Glinskaya
We have three types of chocolate cream. Let them cool down to room temperature.
Cheesecake Three Chocolates from Liza Glinskaya
At low speed of the mixer, mix the cheese with the powder, starch and vanilla.
Cheesecake Three Chocolates from Liza Glinskaya
Add eggs. Stir in eggs gently. Try to get less air.
Cheesecake Three Chocolates from Liza Glinskaya
It turns out a rather liquid mass. Divide the mass into three equal parts.
Cheesecake Three Chocolates from Liza Glinskaya
Pour chocolate into each part. Mix well. This will make three portions of different colors.

Assembling and baking.

Cheesecake Three Chocolates from Liza Glinskaya
Get out the form with the base. Pour the masses into the center alternately. I poured it with a spoon. But it turns out more beautiful if the stripes are wider.
Cheesecake Three Chocolates from Liza Glinskaya
Do this until all three masses run out.
Cheesecake Three Chocolates from Liza Glinskaya
Preheat the oven to 100 degrees. Put a tray of boiling water down. Bake the cheesecake for 2-2.5 hours. In the finished cheesecake, the center "trembles" and the edges are firm. Turn off the oven, open the door and leave the cheesecake there until it cools completely. Refrigerate overnight. Free from the form.
Cheesecake Three Chocolates from Liza Glinskaya
Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The recipe of the winner and the judge Master chef (Ukraine) Liza Glinskaya.
For the first time, I came across a trick when the cheesecake is baked at 100 degrees. I can tell you that it impressed. The cheesecake is completely smooth and not a single crack. I don't know why it was necessary to bake the base with separate cookies, and then grind it into crumbs? Perhaps this also makes sense? I haven't found it yet.
Delicious cheesecake turned out! Recommend!

Svetlana777
Angela, thank you so much for another wonderful recipe, the cheesecake is gorgeous, and in the context it is simply stunning.
Olga_Ma
Angela, thanks for the new cheesecake recipe, bookmark, I will cook for your birthday, I will report
yildirimka
ang-kay
Svetlana, Olga, Karina, thanks for stopping by. I hope the recipe comes in handy. Delicious cheesecake.
4er-ta
Angela, I am with gratitude and report. I made the cheesecake last weekend, I already ate everything (with pleasure!) I did everything according to the recipe, the only thing was that I did not bake cookies and did not mix them with butter. Honestly, I don't see the point, and why add too much oil. I made the dough, froze it, then immediately put it in the mold and baked it a little (10 minutes), added everything else and baked it for 2 hours 20 minutes.
Now I will say that I didn't really succeed in this cheesecake and didn't really like it (only me). I took fat cheese (69%) + cream, + chocolate and cheesecake turned out too creamy. Another time I'll make a 50/50 Philadelphia and some lower fat cheese. I will also dissolve chocolate in milk, not in cream. I had 80% black chocolate, and now the black ganache turned out to be much thicker than white and milk. As a result, if the mixtures with white and milk chocolate spread, with black ones, nothing. It didn't turn out to be particularly beautiful, but I didn't even try, I poured it out (straight from the bowl) as it is.
In general, the cheesecake is interesting, everyone liked it. I will definitely repeat it!

Cheesecake Three Chocolates from Liza Glinskaya
ang-kay

Quote: 4er-ta
and report
Iwaited for you. I knew you couldn't pass by)
Quote: 4er-ta
did not bake cookies and did not mix them with butter.
Quote: ang-kay
I don't know why it was necessary to bake the base with separate cookies, and then grind it into crumbs? Perhaps this also makes sense? I haven't found it yet.
I also wrote about this here. But she did everything according to the recipe.
Quote: 4er-ta
I'll make 50/50, Philadelphia and some lower fat cheese.
The author suggests taking 400 grams of cheese and 300 cottage cheese. But one cheese does not exclude. I took cream cheese. We now sell an analogue of Philadelphia - Philocremia. The price is very pleasant, and the fat content is the same as that of Philadelphia. I put it 550 grams, and the rest "finished off" Almetta. He's not that fat. I have 72% chocolate, 33% cream. Everything seemed to flow.
Glad to be appreciated by my family. Experiment! I'm waiting!
zoyaaa
Angela, in which network do you sell Philocremia?
ang-kay
Zoya, Meat shop
zoyaaa
Thank you, we probably don't.
One of your recipes had a homemade cream cheese, and there was a link, do you remember the name? From sour cream, fermented baked milk and kefir, a couple of attempts failed to find this recipe, they did not work, I want to make a cheesecake, but the price of cheese discourages the whole hunt.
ang-kay

Zoya, very good just weighed sour cream 25%. I let it drain for a couple of days. Super turns out. You need 1.5 kilos. This cheese recipe is good, but I like sour cream better.
This store is Kharkov. More in our region.
zoyaaa
Thank you, I will master the preparation of a new product
yule4ka
Good evening, Angela, how much powdered sugar do you need in cheese? It is not in the ingredients, but in the description, mix cheese with powder and starch, I was somehow confused right)
ang-kay
Julia, there are 150 grams of sugar or powder. Sugar is written in the ingredients. Please fix it.
yule4ka
Quote: ang-kay

Julia, there are 150 grams of sugar or powder. Sugar is written in the ingredients. Please fix it.
I was shocked, I read the composition several times and did not see sugar point-blank. I made a screenshot of the recipe, today I even double-checked myself, there is sugar. Angela, sorry to bother you
ang-kay
Julia, nothing wrong. It happens)
yule4ka
Hello everyone! I report, the cheesecake is sooooo delicious, you must bake! But for some reason it did not freeze with me, you can see it in the photo, although it was in the oven for 3 hours. Please work on the errors) There were the following deviations from the recipe: 1) the base was made of cookies; 2) I read the comments and took cream of 20% fat, for dark chocolate they fit perfectly, and for milk and white chocolate they needed fatter, it was liquid. 3) I put the baking sheet in the oven with cold water, I just did not see what was needed with boiling water! In general, after 3 hours, I turned off the oven, after it cooled down, I put it in the refrigerator. After 2-3 hours, I cut it, if I may say so, it was very soft, after a night in the refrigerator it was cut, but the cut was blurry, in general, you can see in the photo. I think I didn't finish it? Then how else can you determine readiness other than visually? Or have I violated the cooking and baking technology? I will still have a stove! Angela, thank you, I really like to cook according to your master classes, all the nuances are noticed and accents are highlighted.Bravo!
Cheesecake Three Chocolates from Liza Glinskaya
Cheesecake Three Chocolates from Liza Glinskaya
Cheesecake Three Chocolates from Liza Glinskaya
Cheesecake Three Chocolates from Liza Glinskaya
ang-kay
Julia, beautiful cheesecake turned out. Nothing terrible happened. You just need to use the products that are stated in the recipe and strictly follow the technology. Check the oven temperature. Perhaps at 100 degrees, it is actually less than it is. For example, I have 120 - this is 100. You only need to cut the cheesecake after the refrigerator. There he must spend at least 8 hours.
Now about the readiness. The whole curd part should be elastic, but only in the center should it wobble a little. This is the only way to define)
I'm glad I liked the cheesecake. thanks for the kind words addressed to me)

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