![]() Decoration: Release sides of springform pan.Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight.Turn oven off and crack oven door to allow cheesecake to cool slowly for 10 minutes, then remove cheesecake and carefully run a sharp knife around rim of pan to loosen cake.The center will still jiggle while edges will be set. Bake for 50-60 minutes or until center is almost set.Pour cheesecake batter over crust and spread evenly. Mix in melted chocolate until combined.Add eggs, one at a time, mixing on low speed after each addition until just mixed.In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla using an electric mixer until smooth, scraping sides of bowl as needed.Prepare cheesecake: In a medium microwave-safe bowl, combine milk and chocolate and heat in microwave 20-30 seconds at a time, stirring each time, whisk until mixture is completely smooth.Set aside to cool while making cheesecake. Bake crust for five minutes until set.Press into bottom of a 9-inch springform pan. In a large bowl, mix chocolate cookie crumbs, butter, and sugar together.Stir the wai rēmana into the strained boysenberry mixture. Use a spoon to push it through the sieve, discarding the seeds (my whanau like to eat them!). Pour the mixture into a large sieve set over a bowl. Add the winika and simmer for another 5 minutes, then remove from the heat. Place the poihanapere tio and huka in a large frying pan set over medium heat. The Boysenberry Jelly | Te Tiere Poihanapereĥ00 g frozen boysenberries / kia 500 karamu poihanapere tioģ/4 cup sugar / kia toru hauwhā kapu hukaĤ tablespoons balsamic vinegar / kia whā kokonui winika balsamicġ/4 cup lemon juice / kia hauwhā kapu wai rēmanaģ teaspoons powdered gelatine / kia toru kokoiti paura tetepe Then make the delicious tiere poihanapere. Pour the mixture over the prepared base and return to the fridge to set for 45 minutes. Fold in the whipped cream in three parts until well combined. Whip the kirīmi and puehu huka until thick. Whakapāhukahukatia te kirīmi me te puehu huka kia kukū. Fold in the cooled melted chocolate and the cooled gelatine mixture. Add the sour cream, maple syrup and the vanilla essence and beat again until smooth. Tāpirihia te kirīmi kawa, marahihi māpere me te iho hūperei, ka kaurori anō kia māene ai. Place the kirīmi tīhi in a large bowl and beat for about 1 minute, until smooth. Microwave the bloomed gelatine on high for 20 seconds. Melt the chocolate, either in a heatproof bowl set over but not touching a pot of simmering water, or in short bursts in a microwave-safe bowl in the microwave. Place the wai in a cup and sprinkle over the paura tetepe. The Cream Cheese Layer | Te Paparanga Kirīmi TīhiĢ teaspoons powdered gelatine / kia rua kokoiti paura tetepeĢ50 g dark chocolate, chopped / kia 250 karamu tiakarete parauri, kua tapahiaĢ50 g cream cheese, at room temperature / kia 250 karamu kirīmi tīhi, ōrite te mahana ki te rūmaĢ50 g sour cream / kia 250 karamu kirīmi kawaġ/3 cup maple syrup / kia hautoru kapu marahihi ampereĢ teaspoons vanilla essence / kia rua kokoiti iho hūpereiġ/2 cup icing sugar / kia haurua kapu puehu huka Press firmly into the base of the prepared tin. Crush the biscuits in a food processor or chop them finely with a knife. ![]() ![]() Kōnatunatuhia ngā pihikete ki roto i te tāwhirowhiro, tapahia rānei kia pīrahirahi ki te naihi. Line the base of a 20 cm to 23 cm springform cake tin (any of these sizes will do) with baking paper. The Biscuit Layer | Te Paparanga PihiketeĢ00 g dark chocolate biscuits (Tim Tams, for example) / kia 200 karamu pihikete tiakarete parauriġ cup chocolate almond butter or chocolate hazelnut butter / kia haurua kapu pata aramona tiakarete, pata hānati tiakarete rānei Serves 12 Black Forest Cheesecake / Keke Tīhi Tiakarete Me Te Tieri You can make this cheesecake a few days in advance, ready to spoil your manuhiri! Hūnene kau ana ki ngā pāpāringa – this is so tasty. With a chocolate biscuit base, a creamy chocolate cheesecake centre and a glossy boysenberry jelly top, this will be a winner with your whānau.
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