(use 18cm baking pan)
This cheesecake is also fantastic when eaten hot
- 4 Zea Power chocolate cookies
- 60gr dark chocolate
- 300gr cream cheese
- 190gr sour cream (or 190gr heavy cream with 1 tablespoon lemon juice)
- 100gr brown sugar
- 2 eggs
- 2 cookies of Zea Power chocolate, broken in pieces
- 1 cup heavy cream
- 1 tablespoon icing sugar
- 1 teaspoon rum
- Chocolate shavings
Preheat the oven to 150o C
For the crust, break or chop the dark chocolate into small pieces, ideally all very similar in size, then put them in a microwave-safe bowl. If your microwave has multiple heat settings, switch to ‘low’ or ‘defrost’. Microwave the chocolate for 30 seconds then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 30 seconds, stopping, stirring, and returning to the microwave until the chocolate has melted.
Beat the 4 Zea Power cookies in a Kitchen mixer until they turn into breadcrumbs. Stir the melted chocolate in the breadcrumbs. Then pour the above mixture into a 18cm baking pan and using the back of a spoon, pack in very tightly.
If you don’t have sour cream, in a cup of heavy cream, add 2 tablespoons of lemon juice and stir well. Let aside for 3 minutes. Stir again and let aside for two more minutes. Your sour cream is ready to use.
In a Kitchen blender, beat all the filling ingredients apart from the cookies, until perfectly smooth and creamy. The texture may liquidize slightly, don’t worry, just fold in the cookies.
Pour the batter in the baking pan, lower the temperature of the oven at 120oC and bake for 45’
When the cheesecake is ready, let it cool at room temperature, then. refrigerate for 6 hours.
For the decoration, whip the heavy cream with the icing sugar until thick peaks, then add the rum.
Finally, spoon the whipping cream on top of the cheesecake and sprinkle the chocolate shavings.
Serves 8 to 10 people.