Ingredients for the crust
- 120 g cookies of your preference
- 80 g cow milk butter
Ingredients for the cream
- 400 g cream cheese
- 400 g ION pâtisserie cover cream or NUCREMA
Ingredients for the ganache
- 150 g ION pâtisserie classic couverture
- 150 ml heavy cream 36 % fat
Method for the crust
In a bowl, grind the cookies as much as you prefer. Melt the butter over low heat, and then pour it over the ground cookies.
Next, stir well with a spoon, until completely combined.
Right after, line a flat plate with parchment paper and place onto it a 20 cm baking hoop. Place the cookie/butter mixture into it, and press down on it with a spoon to spread it evenly.
Method for the cream
In a mixer’s bowl place the cream cheese along with the praline, and beat them, using the paddle attachment, on medium speed, until they form into a smooth chocolate cream.
Then, pour the chocolate cream into the baking hoop, and spread it with a spoon.
Immediately after, refrigerate until you make the ganache.
Method for the ganache
Chop the chocolate couverture into pieces, and then place into a bowl.
Next, heat the heavy cream into a coffee pot, without bringing it to a boil. Pour the warm heavy cream over the chopped chocolate couverture, and stir with a mariz until it forms into a glossy ganache.
Right after, pour the ganache into the baking hoop, over the cream cheese layer, and refrigerate for 1-2 hours, until the ganache firms slightly.
As soon as the cheesecake is cool enough, take it out of the fridge and by heating the baking hoop between your hands, unmold.
