{"id":278700,"date":"2016-02-17T16:30:00","date_gmt":"2016-02-17T15:30:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/two-chocolate-cheesecake"},"modified":"2016-02-17T16:30:00","modified_gmt":"2016-02-17T15:30:00","slug":"two-chocolate-cheesecake","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/two-chocolate-cheesecake\/","title":{"rendered":"Two Chocolate Cheesecake"},"content":{"rendered":"
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\nA long time ago, before the chain came back to France, Marks&Spencers proposed several kinds of cheesecakes, including a chocolate marbled one. I often went there to buy a piece that I savored, or rather that I gobbled up in a few seconds. I really wanted to find this creaminess, this freshness, but also this density of chocolate in the cake. You have to be a cheesecake lover to really appreciate this recipe. I also give you my new little trick to make sure the cheesecake doesn’t crack when it cools! It’s also an opportunity to rediscover my double vanilla cheesecake (recipe HERE<\/a>) and my classic cheesecake (recipe THERE<\/a>). <\/div>\n
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\nFirst, before we get started, I’ll give you my tip for keeping the cheesecake from cracking as it cools. It’s actually quite simple. You don’t want to overmix the cream cheese, because doing so will add air to it. The cake swells while baking, then falls and cracks. To avoid this inconvenience, soften the cream cheese well. I put it in the microwave in 20 second increments until it is lukewarm. This way, it will be much easier to mix in the sugar and then the rest of the ingredients. The cream is liquid at the end of the preparation, which is perfect. Moreover, thanks to this, you will be able to make beautiful marbles much more easily. If the cream cheese is cold, you’ll have to mix for a long time before the sugar is fully incorporated and inevitably you’ll end up with an airy cream. <\/b><\/div>\n
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\nRecipe for a 23cm cheesecake:<\/div>\n
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