Chocolate and Almond Cheesecake Chocolate Chocofeuilletés
This chocolate cheesecake is the perfect dessert for anyone looking for an easy, creamy and delicious recipe.
Ingredients
To the base
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160 g chocolate chip cookies (crushed)
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80 g of melted butter
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1 tablespoon of pure cocoa
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Chocofeuilletés Chocolate Almonds, coarsely chopped
For the cheesecake
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100 g of white chocolate
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70 g of 70% chocolate
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300 g cream cheese (at room temperature)
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250 g cream (semi-mounted)
Preparation Method
For the base:
- Make the base by mixing the crushed cookies with the cocoa and melted butter.
- Cover the bottom of a mold about 22/24 cm in diameter with the biscuit mixture, pressing down with a spoon to compact it a little.
- Spread the Chocofeuilletés Chocofeuilletés Almonds coarsely chopped on top. Place in the freezer while you make the filling.
For the cheesecake:
- Prepare the white chocolate cheesecake layer: place half of the cream cheese in a bowl and beat until creamy. Add the melted white chocolate and mix well. Finally, with the help of a spatula and with enveloping movements, incorporate half of the semi-whipped cream. Place over the biscuit base and place in the freezer (at least 20 minutes).
- Prepare the 70% chocolate cheesecake layer: place the other half of the cheese together with the sugar in a bowl and beat until you get a creamy consistency and the sugar dissolves. Add the 70% melted chocolate and mix well. Finally, with the help of a spatula and with enveloping movements, incorporate the other half of the semi-whipped cream. Place over the layer of white chocolate cheesecake that has hardened a little in the freezer. Return to the freezer for 3 or 4 hours before unmolding and serving.
- Before serving, decorate the top with Chocolate Chocofeuilletés Almonds.
