Baked cocoa cheesecake

Necessary products

• 50 g cheesecake biscuits
• 50 ml. milk
• 600 g of Cream cheese
• 4 eggs
• 250 g of sugar
• 8 tbsp. cocoa
• 100 g of white chocolate

Preparation method

Crush the cheesecake biscuits (350 g) into fine crumbs with your fingers or using a mortar and pestle. Add the fresh milk (50 ml) to them and stir until the whole mixture of crumbs becomes slightly moist. They are poured into a round pan and pressed to the bottom until an evenly distributed, dense batter is obtained.

Cream cheese (600 g), sugar (250 g), eggs (4 pcs) and cocoa (8 tbsp) are poured into a deep bowl and beaten at high speeds until the sugar dissolves and a uniform and fluffy mixture is obtained . It is poured into the pan on the biscuit base and the dessert is placed in an oven preheated to 180 degrees. Bake for about 40 minutes or until the dessert comes out dry when pierced with a toothpick.

Finally, the white hard chocolate (100 g) is melted in a water bath and spooned over the cooled cheesecake. After 20 minutes, when the white chocolate has cooled on the dessert and set, it is cut and served.

For best results, the 1001 Recipes team recommends Victory Cheesecake Cookies because they are buttery and easy to crumble with your fingers. With them, you get a thick, aromatic and crunchy batter, which cannot be achieved with ordinary biscuits.