The recipe is designed for a small form of 20 cm. First you need to prepare the base. Grind cookies into crumbs and mix with melted butter, mix well.
Tamp our cookie dough into a mold and bake for 10-15 minutes at 180 degrees. Cool the cake.
Melt the chocolate in a water bath. Pour gelatin with cold water.
When the gelatin swells, fill it with 30 ml. hot cream and mix until completely dissolved. To avoid grains, strain.
Whip cream cheese with icing sugar.
Add melted chocolate and gelatin to the cheese, whisk at low speed until smooth.
Beat cream well until firm peaks.
In small portions, add cream to the chocolate mixture after each mix well.
Transfer the resulting mixture to the cake and leave to freeze for 4-6 hours in the refrigerator. Decorate as desired before serving.
Chocolate cheesecake according to this recipe turns out to be incredibly tender and chocolate, it is perfect for any festive table, for a romantic dinner or just to please relatives. Cooking is not too difficult, but you will need to wait until the mousse hardens. It will be very tasty in combination strawberries.