Chocolate sweets

1 . Stage

Preheat oven to 180 degrees

2 . Stage

Mix until smooth, 6 tablespoons of butter, ground ginger, 1/4 teaspoon of salt, 3/4 cup icing sugar, 1 cup flour, cocoa powder

3 . Stage

Put the dough on a table sprinkled with flour, cover with cling film and roll the dough into a rectangle

4 . Stage

Sprinkle the baking sheet with flour, transfer the rolled dough and bake for 20 minutes, then let it cool completely

5 . Stage

After the cake has cooled, break it into pieces and put in a food processor or blender, add brown sugar, 4 tablespoons of butter and almonds - carefully grind everything until smooth

6 . Stage

Put the dough back into shape, flatten. Bake for 10 minutes, let cool completely

7 . Stage

Make the filling: beat the cream cheese and sugar with a mixer, add one egg each, beat 1 minute after each addition, add sour cream - beat, add cream - beat, add ginger, zest and lemon juice - mix everything thoroughly until smooth

8 . Stage

Make ganache: bring cream to a boil, remove from heat - put chocolate, let stand for 3 minutes and then mix, stir constantly until smooth

9 . Stage

Allow to cool slightly, take 1/3 of the cheesecake filling and add ganache to it - mix thoroughly. Pour the cheesecake into a mold that already has a base

10 . Stage

Transfer ganache into a confectionery syringe and make a chocolate lattice on top. Then, using a stick or toothpick, draw along the chocolate diagonal around the entire perimeter. Put in the oven for 25 minutes

11 . Stage

Remove from the oven, hold with a knife around the edge and refrigerate for at least 4 hours. Remove from the refrigerator and place on the stove for a few seconds, so that it is behind the bottom

12 . Stage

Get the cheesecake out of shape. Cut into squares and serve