Maximum chocolate intensity ... Maximum pleasure ...
170gCrumbled Oreowithout the white center trim
50gsoft butter, melted
450gplain Philadelphia cream cheese
450gwhole cream30% mg
250gdark chocolate pastry
20gunsweetened bitter cocoa
2tbsp of flour
2tsp natural vanilla extract
170mlfull liquid cream30% mg
170gdark chocolate pastry
1tbsp powdered sugar
15clfull liquid cream30% mg
2tbsp of mascarpone
1tbsp of icing sugar
Preheat the oven to 170 ° traditional heat.
Prepare a mold with removable bottom 20cm in diameter by buttering it.
Combine the cookie crumbs and melted butter, then pack this mixture into the bottom of the mold. Bake for 5 minutes. Then set aside.
Melt the chocolate in a double boiler or microwave. In the bowl of the food processor, mix the cream cheese, crème fraîche, powdered sugar, cocoa and flour to obtain a homogeneous appearance.
Incorporate the eggs one by one, then the melted chocolate and vanilla.
Pour the dough on the biscuit base and bake for about 1 hour. Let cool then unmold. Rest for 1 night in the fridge.
On the day of tasting, prepare the ganache by melting the chocolate, cream and sugar in a saucepan. Cover the top of the cheesecake, let stand a few minutes. Whip the cream, mascarpone, whipped sugar and decorate.
I advise you to cut small portions :) NB: it will be even better the next day and the day after ...
Par Lilie bakery
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