Ingredients
Method
Cheesecake crust
- Preheat the oven to 180°C. Prepare a cake tin with a diameter of 25 cm and baking paper. In a food processor blend the caramel biscuits until the consistency of flour.
- In a bowl mix crushed biscuits, a pinch of salt, cocoa powder and melted butter. Mix well with a fork and push into the bottom and sides of a cake tin. Bake for 10 minutes. Take the crust out of the oven and let it cool. If needed, push down the crumbs with a glass again.
Chocolate cheesecake
- Decrease the temperature of the oven to 150°C.
- In a pot make a dark chocolate pudding with semi-fat milk according to the instructions on the packaging. Let the pudding cool completely.
- Mix the mascarpone on high speed until creamy. Add melted chocolate, cool dark chocolate pudding, and mix on high speed until they are fully combined.
- Add cornstarch, and regular white sugar, and mix on medium-high speed again. Add eggs, one at a time, and mix on low speed until they are fully combined.
- Prepare a baking tray with boiling water. Put a baking tray on the bottom of the oven.
- Pour the cheesecake mixture into a cake tin and bake for 50-60 minutes. The cheesecake is well baked when it's jiggly like jelly. Open the door on the oven and let the cheesecake in the oven for another hour.
- Take the cheesecake out of the oven and let cool completely. When it's cool, put it in the fridge for at least an hour.
Chocolate ganache
- Mix melted chocolate with warm whipping cream in a bowl until thick. Let cool to room temperature.
- Pour on top of the cold cheesecake and put in the fridge for at least 5-6 hours or overnight.