Summary

Ingredients

For the ground:

• 100 g shortbread (s) (cocoa shortbread)
• 80 g butter, melted

For the filling:

• 150 g dark chocolate
• 200 g cream cheese
• 400 g mascarpone
• 80 g powdered suar
• 2 tablespoon double cream
• 1 teaspoon vanilla extract

For the topping:

• 1 tablespoon cocoa powder

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Instructions

1. For the base, crumble the cocoa butter biscuits and mix with the melted butter. Press the butter and biscuit mixture firmly to the bottom in a 20 cm diameter springform pan lined with baking paper and then set aside.
2. Melt the chocolate over a water bath and in the meantime mix the cream cheese, mascarpone, double cream, vanilla extract and powdered sugar with a hand mixer. After the chocolate has melted completely and cooled down a bit, add to the cream filling and carefully fold in.
3. Spread the cream filling on the floor and smooth it out. The chocolate cheesecake must now be put in the cold for at least 4 - 5 hours (preferably overnight).
4. Sift the cocoa over the cake before serving.