Ingredients
The base
chocolate cookies
200g
7oz
0.80cup
13.40tbsp
milk
6Tbs
Cheese mass
cream cheese
400g
14oz
1.60cup
26.80tbsp
bitter chocolate
300g
10.50oz
1.20cup
20tbsp
powdered sugar
50g
1.75oz
3.35tbsp
gelatin
20g
0.70oz
1.34tbsp
water
120ml
3.96fl oz
0.48cup
8tbsp
whipping cream
200ml
6.60fl oz
0.80cup
13.40tbsp
cocoa for decorating
Method
The base
- Grind the cookies into small crumbs, and gradually add milk. You should get a plastic mass that doesn't stick to your hands.
- Put the mass on the bottom of the detachable mold, and put it in the fridge.
- You better line the bottom and the sides of the mold with acetate film, so the cheesecake will be easier to take out.
Cheese mass
- First, cover the gelatin with water, and let it swell.
- Melt the chocolate in a water bath, constantly stirring the mass.
- Then remove the mass from the heat, and let it cool for a couple of minutes.
- Whip the cream cheese (at room temperature!) with the powdered sugar for a few minutes, and then pour the melted chocolate in portions, constantly whipping the mass with a mixer. Mix everything until smooth.
- In a separate bowl, whip the well-chilled cream to firm peaks. Set the bowl aside.
- Melt the swollen gelatin in a water bath or in the microwave (5-7sec. impulses). Don't boil the gelatin, otherwise it will lose its gelling properties!⠀
- Pour the melted gelatin in a thin stream to the chocolate-cheese mass, constantly whipping the mass at a medium mixer speed.
- Finally, add the whipped cream. Mix with a spatula, gently moving from the top to the bottom. It's highly important to keep the air!
- Pour the mass over the cookie base, and put the cheesecake in the fridge for 3-4 hours.
