Equipment
- 1 9" Cake Tin
- 1 Magimix
Ingredients
Crust
- 260 gr Bastogne Biscuits
- 80 gr Unsalted Butter
Filling
- 1 kg Creamcheese
- 190 gr Icing Sugar
- 15 gr Cocao Powder
- 4 eggs
- 285 gr 54% Chocolate
Topping
- 96 gr Heavy Cream
- 170 gr 80% Chocolate
- 20 gr Granulated Sugar
- 50 gr White Chocolate Curls
Instructions
Crust
- Preheat oven to 170 Celsius
- Grease a 9-inch cake tin and line the sides with grease proof paper
- Finely crush the biscuit in the magimix
- Add melted butter and blend until it’s all moistened
- Press crumb mixture onto the bottom of the prepared cake tin
- Bake for 6 minutes in the oven
- Remove from the oven and set on a wire rack to cool while making the filling
Filling
- Melt 10 ounces bittersweet chocolate and set aside to cool.
- Mix cream cheese and sugar until smooth, mix in cocoa powder
- Add the eggs one at a time, mixing on low speed. Do not overbeat ithe eggs.
- Add melted chocolate and mix on low speed to combine
- Pour the filling over the crust and smooth the top.
- Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes)
- Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the tin
- set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight
Topping
- In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth
- Cool the mixture and pour over the cheesecake.
- When the topping is set and cooled again run a thin knife around the sides and remove the springform tin sides.
- Garnish with white chocolate curls and Granulated sugar (optional).