This delicious cheesecake is surprisingly quick to make. It will also disappear quickly!
Cheesecake with chocolate chips
6 - 8 servings
Base
170 g sugar-free digestive biscuits
50 g butter or margarine, melted
Topping
400 g mascarpone cheese
4 dl double cream
3/4 dl icing sugar
1 tbsp vanilla sugar
100 - 150 g milk chocolate, grated
For decorating: crushed chocolate and berries
Instructions
Line a loose-bottomed baking tin's band with baking parchment or oil and icing sugar. Put the band directly onto a serving plate.
Put the digestive biscuits into a plastic food bag and crush into fine crumbs using a rolling pin.
Mix the crushed biscuits and the melted butter in a bowl. Tip the mixture inside the tin band and press firmly down into the base to create an even layer. Chill in the fridge to set firmly.
Whisk the double cream until it is starting to thicken. Spoon the mascarpone cheese into the bowl and continue whisking until smooth. Add the icing sugar, vanilla sugar and grated chocolate carefully. Do not mix too long. Press the topping evenly onto the base and chill in the fridge.
Remove the tin band carefully. Decorate the cake for example with fresh berries and crushed chocolate.
The recipe can be modified to your liking. You can send me your own ideas and experiences with this recipe via the contact button above.
Comentarios