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We smoothed the sides of the cheesecake we repaired the cracked not it's time for the
fun stuff. Topping the cheesecake what I use since I don't have a cake wheel I use a inverted
mixing bowl, get a damp towel put that on top so the cake doesn't slide off and you
have unfortunate accident. So what we're going to do first we're going to decorate the sides
with the chocolate, what I usually do is I'll drizzle a little bit so it drips about half
way down. Oops sometimes further sometimes not that one's going all the way okay, after you
do a couple of lines ooh come to you is first how much chocolate drizzles down doesn't matter
if it drizzles all the way down, it doesn't matter if it's on the top. Go over here you
want to do this fairly quick so what we're going to do once we have the edges done we
will for the remaining chocolate into the center of the cake we'll smooth that out.
And it will come all together as one so it will look naturally drizzle down the sides.
There now I'm getting the hang of this chocolate it's different every time. Now you can use
a pastry bag with a small round tip for this that's what I usually use however, today we're
making the cheesecake without a mixture, without a food processor, pretty much you know for
who ever wants to do this at home. You don't have to have anything special on hand you
just need a couple mixing utensils, spoon, your hands, and that's all you need to make
the world's best cheesecake, okay one more drip will ought to do it. Now we have that
we're going to ladle down 4 ounces of the chocolate, just go right into the center like
so, very carefully don't touch the side of the cake with your thumb, do it open handed.
We're going to work the chocolate around the edges like so look at that beautiful, make
sure that the chocolate is evenly distributed going to set that down. See how that all comes
together.