Homepage > Frosen milk chocolate cheesecake with truffle quilt
Frosen milk chocolate cheesecake with truffle quilt
If you likechocolate,ice cream andcheesecake, than you havea perfect combinationonthe followingrecipe.Store inthe freezer,and let thaw forabout 15 minutes beforeserving.Chooseyourfavorite chocolatefor the best results.
200 grams of cream cheese 3 eggs 1 cup sugar 1 tbsp vanilla sugar 3 cup cream 200 grams of milk chocolate 150 gram digestive biscuits 50 grams of melted butter Chocolate Truffles: 200 grams of milk chocolate 1/2 cup cream 3 tablespoons butter Here's how: Mix the biscuits and blend with the melted butter. Press into a round shape pan, with removable edges (about 20cm). Chop the chocolate milk. Separate the egg yolks from the egg whites into different bowls. Mix egg yolks with cream cheese, vanilla and sugar and whisk together until smooth. Whip the cream in another bowl. Whisk the egg whites in a bowl until stiff foam, and then flip the egg mixture together with the cream. Stir in the chopped chocolate and turn until it is blended. Pour the batter over the biscuits base, cover with plastic wrap and place in the freezer for a few hours. Truffles: Chop the chocolate. Let the cream and the butter simmer in a saucepan and pour over the chocolate. Stir until truffel is smoth. Let it cool for a while before you pour over the cheesecake. Place in the freezer overnight (at least 6 hours). Let it thaw for about 15 minutes before it is served.