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Two Chocolates Marbled Cheesecake

1h 20 mins
10 mins
Low
19
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The marbled cheesecake of two chocolates is a spectacular dessert, not only has a beautiful presentation, it also has an exquisite flavor. If it's time to show off, do not hesitate to choose this dessert. It is the perfect recipe for a delicious romantic dinner.
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Ingredients

6 portions
  • 2 packages cookie, of chocolate (250 g)
  • 1 stick butter, melted (100 g)
  • 1 1/2 sticks cream cheese, at room temperature (320 g)
  • 3/4 cups sugar, (140 g)
  • 1 1/2 cups whipping cream, (375 ml)
  • 1 1/2 container yogurt, natural (182 g)
  • 10 sheets gelatin, (15 gc / u), hydrated in 1/2 cup of cold water
  • 1 stick White chocolate, in pieces (150 g)
  • 1 stick dark chocolate, in pieces (150 g)

Preparation

For marbled cheesecake: in a bowl add water and rehydrate the grenetine slices for 5 minutes.
Add the cookies to the processor or blender and grind to a fine powder.
Empty the cookie in a bowl and mix with the butter until it forms a paste.
Line a mold with wax paper or aluminum on the base and plastic on the walls. Cover with cookie dough this should be 2 cm thick. Compact perfectly to form a helmet. Freeze for 30 minutes in the refrigerator.
Beat the cream cheese at medium speed until smooth; add sugar, yogurt, cream and mix until firm and well integrated.
Remove the grenetine slices from the water, squeeze lightly and melt in the microwave until it dissolves (30 seconds).
Pour the cheese mixture into a bowl; gradually add the grenetina and mix.
Divide the mixture of cheese with grenetine in two equal parts.
Place the white chocolate in a bowl and sprinkle it in the microwave for 15 seconds. Beat it very well so it does not have lumps. Add the melted chocolate to half the grenetine mixture and stir well.
Melt the dark chocolate with the previous technique and add it to the remaining half of cream with grenetina and mix perfectly.
Remove the cookie hull from the freezer and empty the white chocolate mixture. Reserve a bit of the mixture to decorate.
Pour into a sleeve with duya the dark chocolate mixture (reserving a bit for the final decoration) and form a spiral on the white chocolate mixture. With a wooden stick, make shapes by mixing the two chocolates. Place small spoonfuls of the mixture that you reserved of white chocolate on your previous mixture and with the toothpick continue making shapes.
Reserve the cheesecake in the refrigerator for 30 minutes and unmold it. Finish decorating with the rest of the dark chocolate, with the help of a sleeve and a curly duya. Decorate with raspberries.

PRESENTATION

Accompany with a glass of milk or a delicious coffee.

TIPS

Melt the chocolate in the microwave at 15 second intervals until it has no lumps.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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