Chocolate cheesecake and spoon cookies

Ingredients

For 6 servings

• •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

Method

1. 1.Place the utensils (saladier + whip) for chantilly in the freezer 20 minutes before starting the recipe.
2. 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. 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. 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. 5.Put the cream on the cookie base, smooth it all and set aside at least for 4 hours.
6. 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.