Cheesecake with Golden Chocolate Topping

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The Art of Cheesecake: A History of Taste and Tradition

A Journey Through Time

Cheesecake, or cheese tart, is a sweet treat that has spanned the ages, evolving from the simple cream cheesecakes of ancient Greek civilizations to the multitude of variations we know and love today. Throughout the centuries, this culinary specialty has been adopted and adapted by many cultures, each adding their own unique touch, whether it be local ingredients or special techniques. Today, cheesecake is celebrated around the world for its rich, creamy texture and ability to pair with endless flavors.

The Reinvention of the Classic

Golden Chocolate: A Modern Touch

In this incessant quest for new flavors, our golden chocolate stands out as a revolutionary ingredient. Made from a rigorous selection of sustainably grown cocoa beans, this bar is not just a simple chocolate. With its unique amber color and intensely caramelized notes, it embodies sophistication and boldness. Golden chocolate not only adds a captivating visual dimension to any culinary creation but also enriches the palate with nuances of caramel, butter and cream, punctuated by a light touch of salt.

An Unforgettable Fusion

Cheesecake and Golden Chocolate: Perfect Harmony

Introducing golden chocolate into the world of cheesecake is more than an innovation; it's a celebration of the endless possibilities in baking. This combination doesn't just mix two flavors; it creates an entirely new taste experience. The melting of the cream cheese, combined with the richness of the golden chocolate, promises a tasting that remains engraved in the memory. Each bite is a journey, a reminder that tradition and modernity can coexist harmoniously to create culinary masterpieces.

Our classic cheesecake with golden chocolate topping is an invitation to rediscover this timeless dessert in a new light, where history meets creativity. It is the assurance of a moment of pure pleasure, where each layer tells a story of passion, innovation and excellence.

Summary
🔍 Information	Details
⏱️ Preparation time	30 minutes
🍳 Cooking time	1 hour
⏲️ Total time	5 hours 30 minutes (including cooling and refrigeration)
🔧 Difficulty level	AVERAGE
🍽️ Servings	8-10
🔥 Calories (approximate)	550 per serving

Ingredients
For the base: 1 1/2 cups graham cracker crumbs 1/2 cup (1 stick) melted butter For the cheese filling: 2 packages of 250g cream cheese (Philadelphia type) 3/4 cup sugar 1 teaspoon of vanilla extract 3 eggs 1 egg yolk 3/4 cup 35% cream For the caramelized white chocolate topping: 1 1/2 cups golden chocolate , chopped 1/2 cup 35% cream For decoration (optional): Fresh raspberries

Instructions

Preparation of the base: Mix the graham cracker crumbs with the melted butter. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. For a crispier base, you can bake it at 350°F (180°C) for 10 minutes. Let cool. Preparation of the cheese filling: Preheat the oven to 325°F (160°C). In a large bowl, beat the cream cheese with the sugar and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition, then add the egg yolk. Pour in the 35% cream and mix until well combined. Pour the filling onto the base in the mold. Bake for about 1 hour. The center should be slightly wobbly. Let cool in the turned off oven with the door ajar for 1 hour, then refrigerate for at least 4 hours. Preparation of the caramelized white chocolate topping: Heat the 35% cream in a small saucepan until simmering. Remove from the heat, add the chopped golden chocolate and let sit for 1 minute, then stir until the chocolate is completely melted and the mixture is smooth. Allow the glaze to cool before pouring over the cooled cheesecake, making sure to create an even layer about 1/4 inch thick. Refrigerate the cheesecake until ready to serve, ideally overnight. Decoration (optional): Just before serving, decorate the top of the cake with fresh raspberries to add a pop of color and a contrast of flavor with the sweetness of the caramelized white chocolate.

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Q&A on Cheesecake Recipe with Golden Chocolate Topping

Q: Can I use another type of cookie for the base?
A: Absolutely. Although graham crackers are traditional for a cheesecake base, you can experiment with other types of biscuits such as Digestive cookies, speculoos or even Oreos for a different twist.

Q: Is it possible to make this recipe without a springform pan?
A: A springform pan is ideal for cheesecakes because it makes unmolding easier without damaging the cake. However, if you don't have one, you can use a regular cake pan lined with parchment paper, leaving enough paper on the sides so you can lift the cake once cooled.

Q: How do you prevent cheesecake from cracking?
A: Cracks can be avoided by avoiding overbeating the eggs (which incorporates air into the batter), using a double boiler to bake the cheesecake, and allowing the cake to cool slowly in the oven off after cooking.

Q: Can we replace the sugar with another type of sweetener?
A: Yes, sugar can be replaced with other sweeteners such as honey, maple syrup or coconut sugar. Keep in mind that this may slightly change the texture and taste of the cake.

Q: Is 35% cream essential for the topping?
A: 35% cream is used for its fat content which helps create a smooth and creamy topping. You could use cream with a similar fat percentage, but using milk or low-fat cream might not give the same result.

Q: Can flavorings be added to the golden chocolate topping?
A: Absolutely. Don't hesitate to incorporate extracts such as almond, orange or even a little liqueur to enrich the taste of the topping.

Q: What should I do if my golden white chocolate doesn't melt properly?
A: Make sure to heat the cream before adding the chocolate. If the chocolate does not melt well, place the mixture over a double boiler over very low heat, stirring constantly until the chocolate is completely melted. Be careful not to overheat to prevent the chocolate from separating.

Q: Can I make this cake in advance?
A: Yes, cheesecake is a great make-ahead dessert. It can be stored in the refrigerator for 2-3 days. For best results, add topping and decorations like raspberries just before serving.

Q: How do you store leftover cheesecake?
A: Store leftover cheesecake, covered, in the refrigerator for up to 3 days. You can also freeze it, without the topping, tightly wrapped in plastic wrap and foil, for up to 2 months.