Jose’s Baked Chocolate and Pistachio Truffle Cheesecake

Chocolate, pistachio truffle cheesecake

One of our up and coming young chefs at etc venues, Prospero house has come up with this amazing recipe that is simply stunning. Jose’s attention to detail and balance of flavours work well, I do recommend a very small slice though!

The recipe takes a little time to prepare and build so we recommend doing this a day in advance and storing in a cool dry place

Recipe for the Cheesecake:

1/2 Pack of Digestive Biscuits, 80g Melted Butter, 720g Cream Cheese, 300ml Double cream, 3 Eggs, 400g Dark Chocolate (Melted), 120g Icing Sugar, 10g Cocoa Powder, 20g Corn Flour, Vanilla essence.

Method:

Grease the base of 2 spring form cake tins with a little butter and line with parchment paper. Crush the Biscuits in the food processor and add in the melted Butter, pour into one tin only and allow to set in the fridge.

Now for the filling, beat the cream cheese, double cream & a few drops of vanilla in a food mixer until smooth, add the eggs, cocoa powder, Icing sugar Corn flour & melted chocolate.

whisk until becomes smooth & a light batter. Pour into both tins and bake for 1 hr at 160oc.

 

In the meantime we can crack on with the pistachio truffles…

400g Dark Chocolate

400ml Double cream

100g Pistachios

Put the cream and dark chocolate into a saucepan and heat gently until you have a smooth mixture. Pop into a small tray and allow to cool down to the fridge for 2hrs.

Crush the pistachios in the your food processor and set aside.

When the chocolate is set, get a teaspoon and scoop into balls and then roll them in the crushed pistachios, pop back into the fridge until later.

Ganache Recipe:

500g Dark chocolate, 300ml double cream, 200ml Condense milk

Just simply heat all together on a medium heat until it becomes thick, creamy and smooth and set aside.

Mixed Berry Jam:

-500g Mixed Berries

-500g sugar

-50ml cranberry juice

*Combined all the ingredients and heat until the fruit is softened , mash down and cook on a rolling simmer until thickened, use a Jam thermometer if you have one..

*Puree the Jam in a food processor until smooth then strain through sieve and chill.

 

To build the cake…

Take the cheesecake with the biscuit base, spread the top with the jam and pop on top the other baked cheesecake without the base

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Now douse with the warm chocolate Ganache, allow the chocolate to fall over the cake naturally!

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Top with pistachio truffles and maybe add a little white chocolate drizzle to finish it off. I added in a few wedges of glazed brownies, a drizzle of the jam and a few blackberries, why not!

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Enjoy, Chef Jose Espinas,

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3 Responses to “Jose’s Baked Chocolate and Pistachio Truffle Cheesecake”

  1. Craig Osborne
    September 13, 2016 at 2:46 pm #

    That looks amazing! Great work, Chef Jose!

  2. Lina B Espinas
    September 14, 2016 at 12:22 pm #

    Good Job Jose”Joboy”

    • Big Al
      September 15, 2016 at 9:40 am #

      Hes a great chef, the up and coming talent within etc venues kitchen at Prospero House

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