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Chocolate Marble Cheesecake




Source of Recipe


David Carmichael


Recipe Introduction


What better way to celebrate a birthday than with a cake that wows the crowd. And New York’s Oceana restaurant pastry chef David Carmichael shares some special creations for that special dayChocolate Marble Cheesecake, in a swiss milk chocolate shell. Toasted candied mocha walnuts folded inside for crunch


List of Ingredients




Mocha candied walnuts
Ingredients
1/2 cup water
1 cup sugar
1 cup walnut halves
1 t instant coffee

Directions
Combine sugar and water and cook in a sauce pot until sugar reaches hard crack stage, add hot toasted walnuts, stir once or twice and carefully pour onto an oiled tray using a wooden spoon, season with the coffee while their hot. Let cool and separate the pieces.

Chocolate cheesecake filling
Ingredients
6 oz. chocolate extra-bitter
8 oz. mascarpone
1 cup heavy cream
1/2 cup sugar
1 t vanilla extract

Directions
Place chocolate over a double boiler and melt until smooth. Combine remaining ingredients and whisk til smooth. To finish fold in chocolate until evenly incorporated, reserve to the side.

Plain cheesecake filling
Ingredients
1 cup plus 2 T mascarpone
1/2 cup sugar
1 cup plus 2 T fromage blanc
1/2 cup plus 2 T crème fraiche
3 egg yolks
1/8 cup water
3 T sugar
1 1/2 cup heavy cream
3 each gelatin sheets


Recipe



Directions
Soak gelatin in cold water. Whisk mascarpone, sugar, fromage blanc, crème fraiche til smooth. Whip cream to a soft peak. Combine sugar, yolks, and water in a small bowl fited over a double boiler and whisk til hot. Remove yolk mixture from heat and whisk in the drained gelatin. Finally fold everything together until evenly incorporated. Fold in nuts pour into mold, then pipe in chocolate cheesecake mix and create a swirl design using a skewer. Let set in fridge and serve.