philadelphia cream – ThE DeNTal AeStHetic Clinic

Does it sounds like double cheese burger? 🙂 I named my Flavour # 11 Double C Cheesecake because, I made a Coconut macaroons tart then I scooped a baked cheesecake and use dark chocolate as toppings. Coconut and chocolate make a double “C”. 😉

I based my recipe of coconut macaroons tarts from Martha Stewart “Coconut Macaroon Tartlets” I used a different baking tin so it did not exactly looks like her tartlet …well it’s true not an excuse!! :-0

Ingredients:

Crust:

1 1/2 cup shredded desiccated coconut

2 large egg whites

1/4 cup sugar

Cheesecake filling:

300 G of Philadelphia cream cheese

250 ml thick cream

1 tsp vanilla powder

1 tbsp flour

2 egg yolk plus 1 whole egg

2 tbsp milk

Ganache:

250 ml thick cream

300 G dark chocolate

Pre heat oven mark # 3

Mix coconut,sugar and eggs until it holds together. Pressed the mixture into a muffin baking tin, make a well in the centre. Baked for 25 minutes or until golden brown. Set aside.

Combine cheese,sugar,thick cream and vanilla powder . Add flour. Mix thoroughly then add eggs one at a time. Mix just until combined and smooth. Pour into a baking thin. Baked for 30 minutes. Cool and refrigerate for 2 hrs.

Heat thick cream until almost boiling, pour into crushed dark chocolate. Beat until all chocolate melted and smooth in mixture. Chill for another 20 minutes before placing it in piping bag.

Scoop the baked cheesecake into the macaroons tarts and top it with chocolate ganache.