Intense chocolate cheesecake recipeIngredients:For the base:A packet of Maria biscuits
Butter (butter) 50 gr.
Sugar 1 tbsp.
Bitter cocoa 2 tbsp.For the filling:
Semi-sweet chocolate 400 gr.
Cream cheese 300 gr.
Sugar 45 gr.
Liquid coffee 2 tbsp.
Cream of milk 350 gr.Preparation:We crush the cookies, it is not necessary that they remain as dust.
Add the two tablespoons of cocoa powder and the melted butter, mix and spread over the base of the mold (removable 20 cm.) We can help ourselves with the back of a spoon to make it smoother.Let cool in the fridge and while you prepare the filling.Chop and melt the chocolate in the microwave at 30 second intervals or in a bain-marie.Beat the cream cheese, sugar and coffee until you get a creamy mixture, add the melted (warm) chocolate with the help of a spatula.Beat the milk cream and once ready, add it to the previous mixture.Pour into the mold on the biscuit base and flatten with the help of a spatula, decorate with rain and chocolate to taste.Cover with envoplast and refrigerate between 4 to 6 hours, better if it is all night. Remove from the cold when serving.