Crispy Chocolate Cheesecake by @videokuemanis

1h
Hard

1 serving

🥚

4 yolks

Egg Yolk

🍬

20 g

Sugar

🫗

50 ml

Vegetable Oil

🥛

70 ml

Milk

🍅

1.5 tsp

Maglam Chocolate Paste

🌾

75 g

Low Protein Flour

🍫

15 g

Cocoa Powder

🥚

4 whites

Egg White

🍬

70 g

Sugar

🧀

70 g

Cheese Spread

🍦

180 g

Whipped Cream Non Dairy

🍚

20 g

Powdered Sugar

🍅

Maglam Chocolate Paste

🍫

Dark Chocolate Filling Maglam La'Choco

🍫

50 g

Dark Cooking Chocolate

🍫

100 g

Milk Chocolate

🥥

15 g

Coconut Oil

🥜

Cashew Nuts

Preparation Steps

  1. Step 1/17

    Preheat the oven to 160°C / 320°F. Line the 24 x 24 x 4 cm baking pan with baking paper.

    🍰24 x 24 x 4 cm baking pan
    📜baking paper

  2. Step 2/17

    Whisk 4 egg yolks with 20 g granulated sugar until the sugar dissolves.

    egg yolk
    granulated sugar
    🥣mixing bowl
    🥄whisk

  3. Step 3/17

    Add 50 ml vegetable oil and 70 ml milk to the yolk mixture. Whisk until smooth.

    vegetable oil
    milk
    🥣mixing bowl
    🥄whisk

  4. Step 4/17

    Stir 7.5 ml chocolate flavoring paste into the yolk mixture until evenly combined.

    chocolate flavoring paste
    🥣mixing bowl
    🥄whisk

  5. Step 5/17

    Sift 75 g low-protein flour and 15 g cocoa powder over the batter. Fold just until no dry streaks remain.

    low-protein flour
    cocoa powder
    🥣mixing bowl
    🫖fine-mesh sieve
    🥄rubber spatula

  6. Step 6/17

    Beat 4 egg whites with the electric hand mixer until foamy. Gradually add the remaining 70 g granulated sugar.

    egg white
    granulated sugar
    🥣mixing bowl
    🌀electric hand mixer

  7. Step 7/17

    Continue beating the egg whites until glossy stiff peaks form.

    🥣mixing bowl
    🌀electric hand mixer

  8. Step 8/17

    Fold one-third of the whipped egg whites into the chocolate batter to loosen it. Fold in the remaining egg whites in two additions without overmixing.

    egg white
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/17

    Pour the sponge batter into the lined baking pan. Bake at 160°C / 320°F for 25 to 30 minutes, until set and springy.

    🍰24 x 24 x 4 cm baking pan

  10. Step 10/17

    Cool the chocolate sponge completely. Cut six sponge rounds using the 7 cm round cake ring.

    ⭕7 cm round cake ring
    🔪knife

  11. Step 11/17

    Whip 180 g non-dairy whipped cream until softly thickened. Add 20 g powdered sugar and whip to firm peaks.

    non-dairy whipped cream
    powdered sugar
    🥣mixing bowl
    🌀electric hand mixer

  12. Step 12/17

    Fold 70 g cheese spread and chocolate flavoring paste to taste into the whipped cream. Mix until the cheese cream is smooth.

    cheese spread
    chocolate flavoring paste
    🥣mixing bowl
    🥄rubber spatula

  13. Step 13/17

    Melt 50 g dark compound chocolate, 100 g milk chocolate, and 15 g coconut oil over a water bath or in short microwave bursts. Stir until smooth.

    dark compound chocolate
    milk chocolate
    coconut oil
    🍲saucepan
    🥣heatproof bowl
    🥄rubber spatula

  14. Step 14/17

    Let the melted chocolate mixture cool until slightly thickened. Stir in 30 g roasted chopped cashews.

    roasted chopped cashews
    🥣heatproof bowl
    🥄rubber spatula

  15. Step 15/17

    Place one chocolate sponge round inside each 7 cm round cake ring. Spread about 20 g dark chocolate filling over each sponge round.

    dark chocolate filling
    ⭕7 cm round cake ring
    🔪offset spatula

  16. Step 16/17

    Pipe or spread the cheese cream over the chocolate filling. Smooth the surface with an offset spatula.

    cheese spread
    non-dairy whipped cream
    ⭕7 cm round cake ring
    🔪offset spatula

  17. Step 17/17

    Cover each cheesecake with the crunchy cashew chocolate. Refrigerate until firm, then remove the cake rings before serving.

    dark compound chocolate
    milk chocolate
    coconut oil
    roasted chopped cashews
    ⭕7 cm round cake ring
    🔪offset spatula

Composition

Ingredients

Types

Eggs, Oils, Dairy, Grains, Flour, Chocolate, Cheese, Sweeteners

Ingredients

Egg yolk, Sugar, Vegetable oil, Milk, Maglam chocolate paste, Low protein flour, Cocoa powder, Egg white, Cheese spread, Whipped cream non dairy, Powdered sugar, Dark chocolate filling Maglam La'Choco, Dark cooking chocolate, Milk chocolate, Coconut oil, Cashew nuts

Allergens

Eggs, Milk, Gluten, Soy

Dietetics

Dietary regimen

Vegetarian

Calories

475 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 48g, Fat: 29g, Fiber: 2.5g, Sugars: 39g

Nutritional Information

Minerals

Calcium: 105mg, Iron: 2.1mg, Potassium: 220mg, Sodium: 125mg

Vitamins

Vitamin A: 180mcg, Vitamin D: 1.2mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

mixing bowl, whisk, electric hand mixer, rubber spatula, fine-mesh sieve, 7 cm round cake ring, 24 x 24 x 4 cm baking pan, baking paper, offset spatula, saucepan, heatproof bowl, knife

Appliances

oven, refrigerator

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Celebration, Birthday, Tea time, Party

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian, Western-inspired

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Soft, Fluffy, Creamy, Crunchy, Airy

Flavors

Chocolatey, Sweet, Creamy, Milky, Nutty, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep away from direct sunlight,Do not leave out longer because of the cheese cream), fridge : 3 days (Store in an airtight container,Keep at 4°C / 39°F or below,Separate layers with baking paper if stacking), freezer : 30 days (Wrap each cheesecake tightly,Store in an airtight freezer container,Thaw overnight in the refrigerator)