For the base:
Pre-heat the oven at 170°C and take a 26 cm diameter mold.
Lightly break up the biscuits in the mixer, add the melted butter and chop everything. Pour the mixture in the cake mold, press it down firmly with a glass or a cups measurer until the base is firm and without holes. Bake in the oven for 20 minutes. When it's ready leave it aside to cool it down. In the meanwhile prepare the cream for the cheesecake.
For the cream:
Add the cream cheese to a bowl and soften it well with the whisks.
Add the sugar and whip everything well until it is almost melted.
Add the cocoa powder and mix well.
When everything is well mixed add the eggs, one at a time in order to let the each one of them be absorbed into the mixture.
Keep blending until you reach a pudding-like consistency and add the chcocolate.
When the chocolate is well mixed in add the cream and keep blending everything until the mixture reaches a firm consistency. It will take 5 minutes.
Pour the mixture in the cake mold over the biscuit base and bake in the pre-heated oven at 175°C for 90 minutes. When the cheesecake doubles in size, shows some cracks on the top and its consistency will be soft and firm then it's ready.
In the meanwile prepare the ganache by melting chocolate bain-marie. Let it cool down then add the cream and start whipping the mixture until it is fluffy and firm. It will take some minutes but the more you whip it the better the consistency. At this point add the salt for the salted version.
Decorate with fresh raspberries, carefully washed and dried.
Sprinle some powdered sugar on the top and enjoy the cheesecake with who you love!
SMEG S.p.A. VAT 01555030350
Smeg S.p.A - Via Leonardo da Vinci, 4 42016 Guastalla (RE) Italy
Phone +39 0522 821 1 Fax +39 0522 821 452 Email [email protected]
