Zebra cheesecake
Vanessa Donnini
Time of realization: 1 now
Degree of difficulty (1 to 5): 2
Ingredients for a 20 cm mold:
Made up of dark and white chocolate Bavarian cream!
Cheesecake base:
100 g dry biscuits
60 g butter
Bavarian white and dark chocolate:
125 g whole milk
25 g caster sugar
50 g egg yolks (about 2)
5 g isinglass
60 g white chocolate
60 g dark chocolate
250 g cream
Procedure:
Melt the butter and add it to the previously crumbled biscuits with a mixer and mix everything well until you get a sandy mixture that will serve as a base for the cheesecake, then put the mixture on the bottom of the 20cm diameter pan and crush it well with the back of a spoon; leave in the refrigerator to harden.
In the meantime, bring the milk to the boil, while in a bowl lightly whisk the egg yolks with the sugar. Pour the boiling milk over the egg yolks and put it back on the heat, bring to 85 ° C, then add the isinglass previously soaked in cold water and squeezed. Then divide the mixture into two equal parts, put the white chocolate in one and the dark chocolate in the other, melt everything well and let it cool to room temperature, then add the semi-whipped cream dividing it into equal parts, mixing from the bottom upward.
Take the cheesecake base from the refrigerator, and make a layer of dark chocolate Bavarian cream (if you want to do it) otherwise proceed by placing a spoonful of Bavarian cream in the center of the base, start with one of the two Bavarians and proceed thus alternating the two Bavarians, a spoon after another.
Then put it back in the fridge to set for about 5/6 hours, otherwise put it in the freezer and put it in the fridge for 6/8 hours before consuming it.
based on 4 Review (s)
