Dulcey Cheesecake With Light Mascarpone Cream

You haven’t tried it yet! Typically, in cheesecakes we use white chocolate to maintain the light color of the dessert. But have you ever tasted a cheesecake made with Dulcey chocolate? This delightful chocolate is created by the Valrhona company and came to be by accident. At Valrhona’s school, white chocolate was forgotten “on the fire” and transformed into caramelized chocolate. It didn’t take long for this mistake to become one of the company’s best-selling products.

You can find Dulcey chocolate in various stores and online. However, the truth is that you can easily make this wonderful chocolate at home. Simply bake white chocolate gently and slowly until it caramelizes. It doesn’t get any simpler than that. Give it a try, and you’ll become addicted. 🙂

Now, imagine the sourness of the cheese combined with the sweetness of the caramelized chocolate. And on top of all that, delightful sprinkles of soft and delicate mascarpone whipped cream. Of course, you can make the cake without the cream, and it will still be wonderful even without decorations. However, adding the cream will make it more festive.

Here is the perfect recipe for Shavuot, as well as any other day when you need a comforting and sweet treat. And as a bonus, at the end of the recipe, you’ll also find instructions for making homemade Dulcey chocolate, which can be stored in an airtight container for several months.

Dulcey Cheesecake With Light Mascarpone Cream
20cm round cake pan

Ingredients
Cheesecake:
255g cream cheese (Philadelphia for example)
110g egg yolks
255g Dulcey chocolate, melted in room temp’
240g egg whites

Creamy Frosting:
300g heavy whipping cream
40g confectioner’s sugar
170g Philadelphia cream cheese
70g Mascarpone cheese 

Preparation
1. Preheat the oven to 170 degrees Celsius. Grease the pan and line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil.
2. Cheesecake: Beat cream cheese and egg yolks together in a large bowl until a smooth mixture is obtained.
3. Add the melted chocolate to the mixture and beat well.
4. In the bowl of a mixer, whip the egg whites until you achieve a firm and opaque foam, being careful not to over-whip.
5. Transfer one-third of the egg whites to the cheese batter and beat until you obtain a light mixture. Gently fold the remaining egg whites into the mixture until the batter is uniform.
6. Transfer the mixture to the mold and place the mold inside another larger and relatively tall mold, which will serve as a water bath. Pour boiling water into the bath pan until it reaches half the height of the cake pan.
7. Bake for about 20 minutes at 170 degrees until a brown and opaque crust forms on the surface of the cake. Then, lower the temperature to 160 degrees and bake for another 30-35 minutes, until the cake is firm to the touch.
8. Turn off the oven and leave the cake inside for about 30 minutes. Remove from the oven, allow it to cool to room temperature, and then refrigerate for a few hours.
9. Creamy Frosting: Whip together cream, confectioner’s sugar, cream cheese and mascarpone in a mixer bowl until stiff peaks form.
10. Pipe the cream onto the cake using a Saint-Honoré piping tip.

Dulcey Bonus! Homemade Dulcey chocolate 🙂
⊕ Preheat the oven to 120 degrees Celsius. Line a baking sheet with parchment paper and evenly arrange the white chocolate on it.
⊕ Place it in the oven for approximately an hour, and every 10 minutes, carefully remove the tray from the oven. Set it on a stable surface and mix the chocolate with a spatula.
⊕ Continue this process until the chocolate caramelizes, being careful not to let it burn. The time required for caramelization may vary depending on the quality of the chocolate and the oven, among other factors.
⊕ Once the chocolate has caramelized and obtained a light amber color, transfer it to a bowl and mix it until you achieve a smooth consistency.
⊕ You can use the melted chocolate immediately or pour it onto parchment paper to cool and solidify for future use.

Bon-Appétit
Sharon