Ganache; Chocolate Mousseline Filling; New York Style Cheesecake - Viking Professional VSM500 Use And Care Instructions And Recipes

GANACHE

1 cup Heavy Cream
6 oz semi-sweet Chocolate, chopped small
Makes 14 oz
• Chop chocolate into very small pieces and place into the mixer bowl
• Bring Cream to a boil and pour hot cream over chocolate and mix till
incorporated
• shape and refrigerate until firm or pour over dessert

CHOCOLATE MOUSSELINE FILLING

4 oz plain chocolate chopped
1 cup heavy cream
Makes enough to fill one chocolate cake or 3 dessert portions
• Place chopped chocolate in a bowl and melt the chocolate very
slowly using a double boiler
• Place the heavy cream in the mixer bowl and whisk till soft peaks
• Once chocolate has melted, gently fold the chocolate into the
whipped cream until thoroughly mixed

NEW YORK STYLE CHEESECAKE

3 – 8 oz packages of cream cheese softened
2 T of cake flour
1
1 / cup granulated sugar
8
4 eggs
5 T heavy cream
1 T vanilla extract
Yields one 10 inch cake
• Pre heat the oven to 300ºF or 150ºC
• Butter one 10 inch spring-form pan
• Beat the cream cheese until smooth using the "V" paddle
• Add in the flour and sugar
• Add the eggs one at a time
• Add the cream and the vanilla
• Pour into the buttered spring-form pan and bake for 1 to 1
• Let cool completely before removing the sides
13
1 / hours
2