how to make stracciatella cheesecake - easy no-bake chocolate chip cheesecake recipe скачать в хорошем качестве

how to make stracciatella cheesecake - easy no-bake chocolate chip cheesecake recipe

how to make stracciatella cheesecake; light and creamy no-bake cheesecake with Italian-style biscuit base and shards of bittersweet dark chocolate. Original recipe posted on my site: https://maverickbaking.com/ #baking #recipes #cheesecake Support the channel on Patreon:   / maverickbaking   THANKS TO AMELIA, CASEY, REBECCA, DAVE, ASHLEY, AND WERLOCK FOR THE PATREON SUPPORT MY ETSY STORE: https://www.etsy.com/uk/shop/maverick... ~ STRACCIATELLA CHEESECAKE RECIPE ~ * INGREDIENTS For the biscuit base: 100g (3 ½ oz) savoiardi biscuits, or other plain sweet biscuits 50g (3 tbsp) salted butter, melted For the stracciatella cheesecake: 200g (7 oz) cream cheese 200g (7 oz) mascarpone 2 rounded tbsp icing sugar 150ml (½ cup) double or whipping cream 30g (1 oz) dark chocolate (at least 60% cocoa solids), plus extra for decoration For the biscuit base: 1) Look out a springform tin (18cm or 7in) and line it with a circle of greaseproof paper. 2) If using a food processor, blitz your biscuits into crumbs. If you don’t have a food processor, simply place your biscuits into a freezer bag and bash them with a rolling pin until you reach a coarse crumb consistency. 3) Add the melted butter to your crumbs and mix together until you have a clumpy wet-sand texture. 4) Tip this mixture into your springform tin and press it down into a neat, flat circle. Pop this in the fridge for at least 30 minutes to firm up while you prepare your cheesecake mix. For the stracciatella cheesecake: 1) In a mixing bowl, beat together your cream cheese, mascarpone, and sugar until smooth. 2) Whip the cream until it forms stiff peaks and then fold it gently into the cheese mixture until combined. 3) Chop your chocolate into little shards, as small as you have the patience for. The tinier the better! 4) Fold the chocolate shards through your cheesecake mixture. 5) Remove your tin from the fridge and top your biscuit base with the cheesecake mixture, smooth it out as neatly as you can. 6) Pop the cheesecake in the fridge for at least 3 hours to firm up. 7) Once chilled, top the stracciatella cheesecake with more chopped chocolate or some extra whipped cream. 8) Enjoy! BE A MAVERICK: why not try making the base with dark chocolate biscuits instead? This Stracciatella Cheesecake will keep well in the fridge for up to 3 days but is best enjoyed fresh! TikTok: https://www.tiktok.com/@maverickbakin... Twitter:   / maverickbaking   Instagram:   / maverickbaking   THANKS FOR WATCHING! x