Strawberry Chocolate Cheesecake

Instructions

1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees.
2. Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and cocoa powder and mix.
3. Put a little bit of the dough in a bowl mixed with melted unsalted butter and milk (temperature 50 ~ 60 degrees), mix, put into the main dough, mix, pour into an 18cm mold, and air bubbles.
4. In an oven preheated to 170 degrees, bake for 30 minutes, cool, cut the top, cut into two pieces, and prepare one by dividing it into 15cm and the other by 12cm.
5. Gently loosen the cream cheese, add sugar, mix, add plain yogurt, vanilla extract, lemon juice, mix with strawberry puree.
6. Add melted gelatin, mix, add 50% whipped fresh cream, mix, pour into a 12cm mold, flatten, and harden for 15 minutes in the freezer.
7. Add hot fresh cream to dark coverture chocolate, mix until melted, add soaked gelatin, mix, pour over hardened cheesecake, and set for 15 minutes in the freezer.
8. Pour the cheesecake dough over the stiff ganache, put the sponge sheet cut into 12cm, pour the cheesecake dough, and set for 15 minutes in the freezer.
9. Stiffen the ganache more, fill the mold with cheesecake dough and flatten it, then harden it for 2 hours in the refrigerator.
10. Put a sponge sheet on a 15cm mold, apply a thin layer of cheesecake dough, and remove the hardened one at 12cm and put it in the middle.
11. Pour all remaining cheesecake dough, flatten it, and harden it for 2 hours in the refrigerator.
12. Remove the cake from the mold, spill the remaining ganache, and decorate it with strawberries.