I made strawberry chocolate cheesecake with strawberry puree on top of chocolate cheesecake ~ I baked a chocolate sponge sheet, put one on the bottom, cut one into cubes, and hid it between cheesecakes.
When I cut it, I can see a piece of cake.
The combination of strawberry and chocolate is always delicious, so it goes well with this one, too. When I made strawberry puree, I used it by making the particles slightly live without crushing them.
It felt like it was eating chocolate ice cream, spreading softly in my mouth and melting ~~
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.
Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and cocoa powder and mix.
Put a little bit of dough into a bowl mixed with melted unsalted butter and milk (temperature 50 ~ 60 ° C), mix, put into the main dough, mix, pour into an 18cm mold, and air bubbles.
Bake for 30 minutes in an oven preheated to 170 degrees, cool, cut the top and bottom and cut into 2 pieces.
Put frozen strawberries and sugar in a saucepan, boil until the strawberries are soft, add lemon juice, transfer to another bowl, and place at room temperature.
Gently loosen the cream cheese, add sugar and mix, add the melted dark chocolate and mix.
Soak in cold water for about 10 minutes, remove moisture, and then put it in a microwave oven for 10 seconds.
Add 50% lightly whipped cream and mix.
Put a choco sheet cut to size in a 15cm mold, pour a little cheesecake dough, cut another piece of cake into cubes, pour all the dough over it, flatten it, and harden it for about an hour in the refrigerator.
In a strawberry puree placed at room temperature, add warm water and melted gelatin, mix, pour over a solid cake, flatten, and harden for 2 hours in the refrigerator.
