Delicious chocolate-mint cheesecake with a delicious biscuit base.
Learn more about Miky Terrazas
Ingredients2 portions
Preparation
If you wish you can put the margarine to mix with the cookie and put in a base for pay / tartaleta as first step (optional) Or you can put only the cookie (check step). Mix the cheese, cream and sugar until you obtain a smooth and homogeneous mixture.
Hydrate the grenetine with cold water, melt in a bain-marie and add to the mixture while stirring.
Divide the mixture in 2 equal parts, add cocoa and vanilla and integrate until the cocoa leaves no lumps, to the other add the mint liqueur.
Pour one half into the mold of preference and let set in the freezer for 20 minutes and repeat the process by pouring over the previous mixture.
This is where you can add the cookie mix with margarine or the pure biscuit.
Refrigerate for 1 hour 40 min.
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