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Chocolate cookie crust: Preheat the oven to 160 ° C. Brush a circular cake mold, removable about 22 cm. In a food processor, cut half of the cookies until medium crumbs are made. Repeat the procedure with the other half.
In a medium bowl, combine the biscuits with the 2 tablespoons of melted butter until the crumbs are incorporated. Press the mixture through the edges and the base of the mold. Put in the freezer for 15 minutes.
Cheesecake: Melt white chocolate and ½ cup of milk cream in a bain-marie. Cover with self-adhesive plastic. Leave on fire for 10-12 minutes. Remove from heat and stir until melted. Reserve. Put the whipped cream cheese in the blender , 1 cup of sugar and salt. Beat at low speed for 1 minute, at medium speed for 1 minute and at high speed for another minute. Clean the edges of the bowl.
Add the eggs, 2 by 2 beating at medium speed for 15 seconds and cleaned the edges after each incorporation. Add vanilla extract and melted chocolate and beat at medium speed for 15 more seconds. Remove the bowl from the blender . Mix with a silicone spatula until it is fully incorporated. Pour the mixture into the cake mold previously prepared.
Bake in a bain marie for 15 minutes. Lower the temperature to 119 ° C and bake for 15 minutes. Lower the temperature to 105 ° C and bake for 15 minutes. Lower the temperature to 91 ° C and bake until the temperature of the cheesecake filling reaches 75 ° C for about 2 hours and 45 minutes.
Turn off the oven and leave the cheesecake inside for 2 more hours. Remove from the oven and let cool at room temperature for 1 hour. Refrigerate the cheesecake for 12 hours (without unmolding). After refrigerating the cheesecake for 12 hours, prepare the chocolate ganache.
Ganache: In a medium saucepan, heat over medium heat 1/3 cup of heavy cream and 1 tablespoon of butter. Let it boil. Place the semi bitter chocolate in a bowl and pour the hot cream over it, letting it rest for about 3 - 4 minutes. Stir until incorporated.
Pour over the cold cheesecake. With a silicone spatula, spread the ganache over the top of the cake, taking care not to spread it over the edges or the base. Refrigerate for 30 minutes. It is time to unmold the cheesecake, to achieve this help a cotton towel moistened with hot water (It should be long enough to cover the entire circumference of the mold) and hold the mold for about 1 minute.
Carefully unmold. With a serrated knife, match the cookie base with the ganache at the same height. Decorate with white chocolate curls.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
377
kcal
18.85%
Carbohydrate, by difference
28.9
g
9.63%
Protein
6.1
g
12.2%
Total lipid (fat)
27.2
g
41.85%
100
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Ratings(2)
Martha Elena Franco Vargas
05/03/2014 15:52:19
IRRESISTIBLE.!!!!
Qué delicia , manos a la obra.......de arte.
Raquel Galicia Sanchez
15/05/2013 21:45:04
se ve delicioso
Se me hace un poco compleja su elaboración.
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