Chocolate cheesecake with cream cheese

Ingredients for 4 people

• 4 tablespoons cocoa powder without sugar
• 200 grams of Digestive cookies
• Or cups of melted butter
• 450 grams of soft cream cheese
• 120 grams of powdered sugar
• 1 teaspoon vanilla extract
• 160 grams of sweet and sour chocolate chopped
• 160 grams of chopped milk chocolate
• Or a glass of cream 35% fat for whipped cream
• chocolate couverture for garnish

Implementation

1. In a medium bowl, mix the crumbled cookies, cocoa powder and butter. Stir until it becomes a uniform mixture. Press the cookie mixture into the bottom of a pan to make the base.
2. In a large bowl, whisk the cream cheese for 1 minute, until softened. Add powdered sugar and beat again. Add the vanilla extract and mix.
3. Melt the chocolate in a baking pan. Let it cool a bit. With your mixer on low speed, add the chocolate to the cream cheese mixture while stirring slowly.
4. In another bowl, whip the cream into a whipped cream. Then mix it gently with the chocolate mixture. Put the mixture on the cookie base and then in the fridge for at least 8 hours. Serve with the couverture grated on top.