Chocolate cheesecake and spoon cookies
- Total time
- 4 h 40
- servings
- 6 servings
- Dish type
- Dessert
Auto-translated · View original
Prep
35 min
Cook
5 min
Total time
4 h 40
Ingredients
Ingredients
- 10 10 Biscuits à la Cuillère Bonne Maman®
- 1 1 pieces of white chocolate
- hazelnut
- 150 g 150 g Biscuits à la Cuillère Bonne Maman®
- 100 g 100 g butter
- 200 g 200 g dark chocolate
- 280 g 280 g fresh cheese spread
- 250 g 250 g of liquid cream whole well cold
- 80 g 80 g of icing sugar
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 4 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Place the utensils (saladier + whip) for chantilly in the freezer 20 minutes before starting the recipe.
- 2
For the base of cheesecake: melt butter and crumble cookies. Mix the two ingredients in a salad bowl until a homogeneous preparation is obtained. In a buttered and bloated hinged mould of sulphurized paper, distribute the preparation to the bottom. Stir well with a spoon. Make a reservation.
- 3
In the cold bowl, put the cream in chantilly using a whip or a drummer. When the chantilly starts to take, pour the sugar and beat again. Set aside when the mixture is homogeneous.
- 4
Melt the chocolate in the water bath or microwave and let it warm. Spread the fresh cheese in a bowl. Then add melted chocolate as well as fresh cheese to the chantilly. Mix everything well.
- 5
Put the cream on the cookie base, smooth it all and set aside at least for 4 hours.
- 6
At the time of the tasting, cut the Biscuits at the Cuillère Bonne Maman® in half. Gently remove the cheesecake and stick the cookies all around the dessert (rounded side upwards) by pressing slightly. Decorate with fresh seasonal fruits and white chocolate chips made with a saver.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!