The contrast between dark and light fine cocoa chocolate is particularly exciting. When the whole thing is then refined with white chocolate, the result is a very subtle interplay - both for the taste buds and the eye.
You should definitely try this Triple New York Cheesecake for yourself. It is easy to prepare and tastes delicious. Have fun baking it!
Recipe for a 30 cm springform pan
Ingredients for the base:
250 g 'Rausch Plantagen Trinidad 80 %'
150 g butter
50 ml orange juice
4pcs. Organic eggs
125 g sugar
1vanilla pod
20 g flour
1 pinch of salt
Ingredients for the first layer:
50 g quark
50 g cream cheese
50 g 'Rausch Schokolade Venezuela 43 %'
20 g sugar
1 organic egg
1tbsp cream
1pinch of salt
Ingredients for the second layer:
100 g cream cheese
100 g sour cream
100 g 'Rausch Plantagen Trinidad 80 %'
10 g powdered sugar
1 pinch of salt
Ingredients for the third layer:
200 g cream cheese
200 g sour cream
200 g cream
100 g white chocolate
1teaspoon vanilla sugar
4sheets of gelatine
1sachet of cream stiffener
1pinch of salt
1 organic orange
Also:
Rapeseed oil for greasing the baking tin
Preparation:
- Preheat the oven to 200° (fan oven 180°). Pour some rapeseed oil into a springform pan and grease with a paper kitchen towel.
- Roughly chop 250 grams of 'Rausch Plantagen Trinidad 80 %' and melt in a bain-marie over a low heat. Add the butter and mix. Stir in the orange juice and leave to cool slightly.
- Beat the eggs and sugar until frothy. Cut open the vanilla pod, scrape out the vanilla pulp with a spoon and fold into the mixture. Fold the foamy egg and sugar mixture into the chocolate mixture, carefully sieve in the flour and mix everything into a dough. Add a pinch of salt to the batter.
- Pour the batter into the springform pan and bake in the middle of the oven for about 20 minutes, remove and leave to cool slightly.
- The three layers can be prepared while the cake is cooling.
- Layer 1: Melt the 50 g "Plantagen-Schokolade Venezuela 43%" in a bain-marie. Stir in the cream cheese and the other ingredients from the first layer. Stir in the organic egg last. Pour the cream onto the base and bake again in an oven preheated to 190°C for approx. 10 minutes and leave to cool slightly.
- Layer 2: Melt 100 grams of "Plantagen-Schokolade Trinidad Selection 80%" and mix in the other ingredients. Allow the cream to cool slightly and spread onto the cake base.
- Layer 3: Mix the cream cheese and sour cream together. Heat the mixture in a bain-marie and melt the white chocolate in it. Rinse the organic orange in hot water, dry and carefully grate the zest. Add the vanilla sugar, salt and orange zest to the cream and leave to cool.
- Dissolve the gelatine and mix a few spoonfuls of the cream with the gelatine. Add this to the rest of the cream and mix. Whip the cream according to instructions until stiff and carefully fold into the cream.
- Spread the cream over the cake and leave to cool and set for several hours.
