Composition
- Cocoa cookie base
- 70% Chocolate Cheesecake mix
Mounting
- Place baking paper in the bottom of a 20 cm. diameter mold and form a compact base of the cocoa cookie. Freeze.
- Pour the chocolate cheesecake mixture over the cookie base and bake at 190º C for 24 minutes.
- Allow to cool completely before consumption.
COOKIE BASE WITH COCOA
Ingredients
Golden Maria type cookies 160 g
Butter 85 g
Cocoa powder 10 g
Sugar 8 g
Preparation
- Crush the cookies to a fine powder.
- Melt the butter.
- Combine the sugar, cocoa and crushed cookies.
- Pour the melted and warm butter over the previous mixture and mix with a spoon.
70% CHOCOLATE CHEESECAKE
Ingredients
300 g of Quescrem Original
260 g 70% cocoa chocolate
10 g cocoa powder
300 g of cream 38% M.G.
280 g egg
185 g sugar
4 g salt
Preparation
- Melt butter and chocolate and mix well with Quescrem Original.
- Combine the cocoa powder, cream, sugar and eggs and beat lightly until well blended.
- Add the first mixture to the second and stir until homogeneous.
- Pour over the cookie base with cocoa and bake in a preheated oven at 190ºC for 24 minutes.
- Let cool completely and sprinkle with cocoa if desired.
