Milk Chocolate Cheesecake with Coffee Cream Ganache
A Callebaut 823 milk chocolate cheesecake featuring a crunchy biscuit and cocoa nib base, a smooth Callebaut W2 white chocolate centre topped with a delicious coffee cream ganache. This is a really easy cheesecake to make but made more premium with a cocoa nib base, coffee cream ganache and Salted Caramel Crispearls as the final touch!
- Level:
-
Easy
Cheesecake
Ingredients: Cheesecake
-
150 gDigestive biscuits
-
75 gUnsalted butter
-
30 gCocoa nibs
Preparation: Cheesecake
For the cheesecake base - blitz the digestive biscuits to crumbs.
Melt the butter and mix with the biscuit crumbs and the cocoa nibs before pushing into a 6cm cake ring. Push the biscuit crumb onto the base and the sides of the ring
Ingredients: Cheesecake
-
130 gWhipping cream
Preparation: Cheesecake
Whisk until the cream has soft peaks
White Chocolate Coffee Cream Ganache
Ingredients: White Chocolate Coffee Cream Ganache
-
178 gLiquid cream 35% #1
-
100 gCoffee beans
-
58 gMilk
-
40 gGlucose de39
Preparation: White Chocolate Coffee Cream Ganache
Warm liquid cream #1 with coffee, milk, glucose. Infuse for 30 mins
Ingredients: White Chocolate Coffee Cream Ganache
-
32 gGelatine paste (1-6) or 4.4g leaves
Preparation: White Chocolate Coffee Cream Ganache
Bring to the boil and add gelatine
Ingredients: White Chocolate Coffee Cream Ganache
Preparation: White Chocolate Coffee Cream Ganache
Pour liquid over your Callebaut W2 White chocolate and emulsify with the immersion blender
Ingredients: White Chocolate Coffee Cream Ganache
-
422 gLiquid cream 35% #2
Preparation: White Chocolate Coffee Cream Ganache
Add the cold liquid cream #2 and blend again.
Cool quickly and refrigerate overnight. Whip when needed to obtain a smooth texture
Comments