You are here

Chocolate Cheesecake Crunch

Microwaverina's picture
Ingredients
  Chocolate crunch flan case 1
For filling
  Cream cheese 1 Pound (2 Scant Cups / 450 Gram)
  Eggs 3 , separated
  Sugar 4 Ounce (Good 1/2 Cup / 100 Gram)
  Sour cream 1⁄4 Pint (2/3 Cup / 150 Milliliter)
  Gelatin 1⁄2 Ounce (1 Teaspoon / 15 Gram)
  Warm water 60 Milliliter (4 Tablespoon)
  Semisweet chocolate 6 Ounce, grated (Plain, 1 1/4 Cups / 175 Gram)
Directions

Make the Chocolate Crunch Flan Case
Place the cheese and egg yolks in a bowl, add half the sugar and beat vigorously. Stir in the sour cream.
Place the water and gelatine in a cup, cook for 30 seconds, stir until dissolved and then cool.
Whisk the egg whites until stiff. Whisk in the remaining sugar.
Stir the gelatine into the cheese mixture. Fold in the egg whites and chopped chocolate.
Pour the mixture into the prepared case, swirl the top with a fork and chill it until set.
Decorate with grated chocolate.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Folded
Dish: 
Cake
Ingredient: 
Chocolate

Rate It

Your rating: None
4.00588
Average: 4 (17 votes)