Chocolate Cheesecake
by Editorial Staff
If you are a chocolate lover, then by no means pass by this recipe. Chocolate blast!
Ingredients
- Cookies (shortbread, I have Speculoos) – 50 g
- Butter (melted) – 20 g
- Dark chocolate – 70 g
- Milk chocolate / Chocolate – 20 g
- Cream cheese – 90 g
- Cream (fat, from 30%) – 60 g
- Sugar (“Mistral”) – 40 g
Directions
- Crumble the cookies (I use a mashed potato for this). Pour in melted butter, stir.
- For the cheesecakes, I used these bottomless rings. If you don’t have them, you can cut them out of a plastic bottle. Height – about 7 cm, dia – 8-10 cm.
- Place the rings on a plate, fill the bottom with cookies. Layer – 1 cm thick. Place in the freezer while we cook the cheesecake itself.
- Beat the cream until firm.
- Beat the cream cheese and sugar until smooth.
- Melt black and milk chocolate in a water bath.
- Add it to the cheese and sugar mixture. Stir with a mixer.
- Gently add the whipped cream with a spatula.
- Stir with a spatula until smooth.
- Remove the rings from the freezer and distribute the chocolate mass.
- Refrigerate for at least 6 hours to harden the cheesecakes, preferably overnight.
- Before serving with a knife, run along the edges of the ring, carefully remove it and transfer to serving plates. Can be decorated with chocolate.
- If there are no small rings, then you can make one large cheesecake. It is better to cool it longer – at night.
Enjoy your meal!
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