White Chocolate Valentines Cheesecake

Callebaut

Callebaut

Standard Supplier 7th February 2013

White Chocolate Valentines Cheesecake

A white chocolate cheesecake with mint chocolate crisp - suitable for Valentines Day or any other occasion!!
Created by Julie Sharp, Callebaut Chocolate Academy Centre
Photo courtesy of Peter Joyner

Ingredients

  • Cheesecake
  • 200g egg yolks (pasteurised)
  • 405g Sugar
  • 1Kg Cream cheese
  • 9 Lvs Gelatin
  • 1kg Callebaut W2 White chocolate
  • 1 ltr Cream
  • Mint Chocolate Crisp
  • Dark Chocolate
  • Mint oil
  • Demerara sugar

Method

Cheescake
Place the egg yolks and sugar into a machine bowl and whisk to a Sabayon
Beat the cream cheese till smooth and then add in the sabayon
Soften the gelatin in water, heat up a small amount of the cream and dissolve the gelatin
Add some of the cheesecake mix into the gelatin, then return to the main cheese cake mix
Melt the white chocolate in a bain marie
Add in the hot chocolate into the cheesecake mix , all in one go, and mix well
Pour in the cream and whip to the right consistency (Till the whisk leaves a trail )
Fold through some mint chocolate chips and pour into the rings
Mint chocolate crisp
Pre crystalise some dark chocolate add a few drops of mint oil and them fold through some demerara sugar.
Spread out on to silicon paper and allow to set.
Break up into small pieces and fold through the cheesecake mixture.
This is also good for use as a petit four just break into shards and serve standing up in a small bowl.

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