Today we bring another recipe from our friend Luz Maria Lagoa Vives. Hello friends, today I bring you a delicious dessert, the truth is that these molds are wonderful. You can present a variety of cupcakes individually. But if you don’t have this mold, don’t let it hold you back from making this chocolate cheesecake.
The quantities that I offer you are for a perfectly 18/20 cm mold. I got 15 cupcakes. I hope you like them ??
Mini chocolate cheesecake with thermomix
People
6
Cooking time:
30 minutes
Total Time
30 minutes
Kitchen
Spanish Cuisine
Spanish Cuisine
Category:
desserts with thermomix
Ingredients for Mini chocolate cheesecake with thermomix
BASE INGREDIENTS
- 200 grams chocolate cookies (type Maria)
- 80 grams melted butter
- 1 FILLING INGREDIENTS
- 375 grams cream cheese
- 250 ml cream (to mount)
- 225 grams dark melting chocolate (55% cocoa)
- 40 grams sugar
- 50ml milk
- 2 sheets of gelatin in sheets
COVERING INGREDIENTS
- 175 grams dark chocolate (55% cocoa)
- 130 ml cream (to mount)
- 30 grams butter
Preparation of Mini chocolate cheesecake with thermomix
BASE ELABORATION
- We put the biscuits in the glass and give 4/5 turbo strokes, turn them into a bowl and add the melted butter.
- We line the base and walls with baking paper our mold, turn the cookies over and press with the back of a glass. Put in the fridge until use
PREPARATION STUFFED
- We put to hydrate the gelatin in cold water.
- We put the butterfly on blades, pour the cream,
- We are going to semi-mount at speed 3’5
- just a few seconds. Add the cheese (it must be cold),
- 15 seconds / speed 2.5
- Reserve a bowl in the fridge until useful
- Remove the butterfly, add the milk and sugar,
- 1 minutes / 100°C / speed 1
- Now we add the well drained gelatin,
- 10 seconds / speed 3
- now the chopped chocolate,
- 2 minutes / speed 2
- Let cool and mix the cream with cheese that we have in the fridge, little by little and with enveloping movements.
- We take our mold out of the fridge, pour our cream over, we have been in the fridge for about 4 hours (if you want to speed up the process, take it to the freezer for 2 hours)
COVERED ELABORATION
- Heat the cream together with the butter, without letting it boil, pour it over the previously broken chocolate, stir until the chocolate is completely dissolved.
- We take our mold out of the fridge or freezer, we overturn the chocolate.
- We take it back to the fridge for about 2 hours (if you want to speed up the process, take it to the freezer for 1 hour.
- After time, we unmold and finish decorating to taste.
- THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION