Earl Grey Chocolate Cheesecake Recipe

Instructions

1. Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
2. Remove the bowl from the pan and melt the bowl with unsalted butter and milk.
3. Whip the egg mixture to make fine and rich foam. Sift the soft flour and cocoa powder and mix, then add a little of the dough to the melted unsalted butter mixture and mix.
4. Add the mixture to the main dough, mix, pour the dough into a 15cm mold, bake in an oven preheated to 170 degrees for 20 minutes, take it out of the mold and cool.
5. Cut the top and bottom of the cooled sheet, slice into 2 pieces, and then cut into 12cm pieces.
   6, Put Earl Gray tea leaves in milk, boil for about 5 minutes on low heat, and strain through a sieve.
6. Add sugar and vanilla bean paste to the egg yolk and mix, then add cornstarch and mix, pour in Earl Gray milk little by little and mix.
7. Bring to a boil over low heat and stir until thickened. Remove from heat, add gelatin soaked in cold water for 10 minutes, and mix.
8. Transfer to another bowl, cover with cling film and cool at room temperature.
9. Add sugar to cream cheese and loosen gently. Add vanilla bean paste and custard cream and mix, then add melted dark couverture chocolate and mix.
10. Soak in cold water for about 10 minutes, drain and microwave for 10 seconds, add melted gelatin, mix, add 50% thinly whipped cream, and mix.
11. Put mousse mold on a 12cm mold, put 1 sheet, pour chocolate cheesecake batter and flatten it, put another sheet on top, squeeze custard cream (150g), flatten it, and harden it in the freezer for 1 hour.
12. Place the hardened thing in a 12cm mold on a 15cm mold, remove the mousse mold and mousse strip, pour in all the remaining chocolate cheesecake batter, flatten it, and harden it in the freezer for 3 hours.
13. Put Earl Gray tea leaves in hot whipped cream and bring to a boil.
14. Place a bowl of white couverture chocolate on a pot of hot water at about 80°C, put the earl gray whipped cream through a sieve, add condensed milk, dark couverture chocolate, and a little white food coloring and mix.
15. Remove the bowl, add the soaked gelatin, mix, sieve, cool the temperature to about 35 degrees, remove the hardened cake from the mold, and pour the glaze.