Chocolate cheesecake

The cake I've got had not at all the look that I have planned for. I imagined a marbled cheesecake with a nice pattern on top and inside.
I separated the batter in 2 and colored one part with cocoa powder. This made my dark batter thicker than the other one and when putting alternative spoons of batter, almost everything mixed and I've got a fully chocolate cheesecake. The way it looks has nothing to do with its taste. The taste was exactly the one I was looking for.

  • 80g butter (melted)
  • 240g speculoos biscuits
  • 250g whipping cream
  • 660g cream cheese (Philadelphia type)
  • 4 eggs
  • 2 tablespoons of orange blossom water
  • 100g sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons cocoa powder

  1. Use a food processor to dust the biscuits.
  2. Add the melted butter and mix.
  3. On a bottom of a pan put this mix and press to form a crust. The pan you use should have a removable bottom,
  4. Put the pan in the fridge until you prepare the rest of the cake.
  5. Beat the whipping cream until is nicely formed.
  6. Add the cream cheese and mix
  7. Add the eggs one by one and mix.
  8. Add the sugar and blossom water and mix.
  9. In the end add the cornstarch and the cocoa powder and give it a final mix.
  10. Remove the pan from the fridge and add this composition on top.
  11. Bake in the preheated oven at 180ÂșC for 45 minutes.
  12. Take it out of the oven and let it cool completely before removing the pan.

Recipe inspired from Le meilleurs recettes Marmiton. Patisserie et desserts, page 113.


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