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Chocolate Biscuit Base Cheesecake Recipe

24 noviembre, 2021

Chocolate Biscuit Base Cheesecake Recipe

Chocolate Biscuit Base Cheesecake Recipe , A cheesecake delicious chocolate What kind of cheese? Mascarpone, although you can add spreadable cheese or another creamy one. What chocolate to use? Always the best possible, and this means that the percentage of cocoa is at least 70%. That way we will not be wrong.

Ingredients to cook Chocolate Biscuit Base Cheesecake Recipe

Chocolate Biscuit Base Cheesecake Recipe
Chocolate Biscuit Base Cheesecake Recipe

60 grams butter or margarine

100 grs. of cookies

200 grams dark chocolate (70% cocoa)

400 grs. mascarpone cheese or spread (Philadelphia type)

2 eggs

200 ml. whipping cream

60 grams brown sugar

40 grams cornstarch

40 grams chocolate topping

Elaboration: to cook Chocolate Biscuit Base Cheesecake Recipe

Chocolate Biscuit Base Cheesecake Recipe
Chocolate Biscuit Base Cheesecake Recipe

We make the base by crushing the cookies. We can do it either with a robot, or by putting them in a freezer bag and rolling over them, until they are crumbs. Melt the butter and mix it with the cookies, forming a dense dough. We butter the removable mold and pour the cookie dough into it; distribute and press with a spoon, lifting the edges to cover the base of the mold. We put it in the fridge while we continue preparing the rest

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We preheat the oven to 170º. Melt the chocolate, either in the microwave (at short intervals and not at maximum power) or in a water bath, until it is completely dissolved.

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We whip the cream. In another bowl, mix the mascarpone cheese with the eggs and sugar, gradually incorporate the whipped cream, the melted and tempered chocolate and the starch, stir carefully until all the ingredients are well integrated.

Chocolate Biscuit Base Cheesecake Recipe
Chocolate Biscuit Base Cheesecake Recipe

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We pour the filling into the mold over the cookie dough and bake for about 55 minutes, we check that it is cooked by clicking with a toothpick and I understand that it comes out clean. We let it cool down to room temperature. When we unmold it, we cover it with the melted icing chocolate and refrigerate it for a couple of hours.

 

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