Ingredients
For the base
- 200g chocolate cookies or cornstarch biscuits
- 100g melted butter
For the chocolate filling
- 300g of semisweet or milk chocolate
- 200ml of cream
- 3 tablespoons of sugar
- 2 tablespoons cornstarch
- 300ml of milk
- 4 egg yolks
For the cheesecake filling
- 600g cream cheese at room temperature
- 200g sugar
- 3 eggs
- 200ml of cream
- 1 teaspoon vanilla essence
Coverage
- 200ml of cream
- 100g of semisweet chocolate
- Strawberries or other red fruits for decoration
Instructions
- Base: Crush the cookies until they form a flour. Mix with the melted butter and spread over the bottom of a springform pan, pressing down firmly. Refrigerate for 30 minutes.
- Chocolate filling: In a saucepan, heat the cream and milk. Add the chopped chocolate and sugar. Stir until the chocolate has completely melted. Dissolve the cornstarch in a little milk and add to the mixture, stirring until thickened. Remove from heat and let cool slightly.
- Cheesecake filling: In a bowl, beat the cream cheese and sugar until creamy. Add the eggs, vanilla, and heavy cream. Mix well.
- Assembly: On the biscuit base, add the chocolate filling, followed by the cheesecake filling. Bake in a preheated oven at 180°C for 45-50 minutes, or until the center is firm.
- Topping: Heat the cream and chocolate until completely melted. Cover the cheesecake with the chocolate ganache and decorate with strawberries or berries. Refrigerate for at least 4 hours before serving.
