John Myers
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Chocolate Cheesecake with Brittle and Passion Fruit
The perfect chocolate cheesecake with brittle and passion fruit recipe with a picture and simple step-by-step instructions.
The cheesecake
- 200 g Shortbread
- 50 g Butter
- 300 g Dark chocolate couverture
- 100 ml Coffee Liqueur
- 1 tsp Instant espresso powder
- 120 g Sugar
- 4 Pc. Eggs size M
- 600 g Cream cheese
- 1 packet Custard powder (chocolate)
- 2 tbsp Cocoa powder
- 250 ml Whipped cream
- 100 g Coconut chips
The brittle
- 50 g Sugar
- 25 g Desiccated coconut
- 15 g Flour
- 0,5 tsp Cocoa powder
- 20 g Liquid butter
- 2 tbsp Water
The passion fruit mousse
- 12 Pc. Passion fruits / maracujas
- 2 Pc. Protein
- 70 g Sugar
- 200 ml Cream
- 1 packet Vanilla sugar
- 60 ml Lime juice
- 3 g Agar Agar. (Agazoon)
The cheesecake
- Preheat the oven to 180 degrees (convection: 160 degrees). Grind biscuits. Melt the butter, mix with the breadcrumbs. Spread as cake base in springform pan, press down. Bake in the preheated oven for about 10 minutes. Then reduce the oven temperature by 20 degrees. In the meantime, chop 150 g couverture and melt over a hot water bath. Stir in the liqueur. Mix espresso powder with sugar and eggs and slowly fold in the couverture. Mix the mixture with the cream cheese, custard powder and cocoa. Spread the cream on the biscuit base and bake in the oven for about 70 minutes. Let the cake cool in the pan. Melt 100 g couverture, cool a little and mix with the cream. Whip the mixture, coat the cake with it and refrigerate. Melt the remaining couverture (50 g) and dip half of the coconut chips in it. Let cool on baking paper. Roast the remaining coconut chips in the oven at 180 degrees for about 10 minutes. Garnish the cake with the coconut chips to serve.
The brittle
- Mix the sugar, desiccated coconut, flour and cocoa well. Add liquid butter and 2 tablespoons of water, stir well. Cover and chill for at least 4 hours or overnight. For the chocolate brittle bowls, preheat the oven to 170 degrees. Cut out 4 squares of about 20×20 cm from baking paper. Quarter the chilled chocolate dough, roll each into a ball. Place the balls one after the other on baking paper, place a piece of cling film on top and roll out into 3 mm thin oval cakes. Place parchment paper on the baking sheet and bake on the middle rack for 8-9 minutes, until the flatbreads have spread apart like a net, are a little darker on the edge and no longer feel sticky in the middle. Remove the brittle thalers from the baking sheet with the baking paper, immediately place them with the paper over 4 bottles in the refrigerator and let them cool down. Take it off carefully.
The passion fruit mousse
- Halve the passion fruit, scoop out the inside. Pass through a sieve and collect the juice. Measure out 100 ml of juice. Beat the egg white until stiff, pour in the sugar. Whip the cream with vanilla sugar until stiff. Mix lime juice and agar agar in a saucepan and bring to the boil. Remove from heat, stir in the passion fruit pulp and pull this mixture into the egg whites. Fold in the vanilla cream, pour the cream into a bowl, smooth it out and chill for at least 2-3 hours. Place brittle shells on plates, stand out the cams from the passion fruit mousse with a spoon and place on top. Dust with cocoa powder or powdered sugar, if desired.
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