Delicious, super easy, and not too sweet chocolate cheesecake recipe, submitted by Fabricio Bellesa

1. To make the dough: Preheat the oven.

Ingredients · Servings 15

Method · 30 min

Preheat the oven.
Crush the cornstarch cookies in a blender (the amount will depend on the size of the pan; some large pieces are fine too).
Then add 100g of melted butter (or enough to moisten the crushed biscuits).
Choose a shallow baking dish and spread the crushed cornstarch cookie mixture mixed with butter inside.
Bake in the oven for 5 minutes at the highest temperature.
Blend in a blender until smooth.
3 tablespoons of cocoa powder (50% cocoa)
1 can of condensed milk
300 g de cream cheese
Place in a saucepan over low heat until thickened (or until it starts to bubble).
Melt the semi-sweet chocolate in the microwave.
Every 30 seconds, remove and stir until melted.
Mix the melted chocolate with half a carton of heavy cream.
Place the filling on top of the dough.
Place the ganache on top of the filling.
Refrigerate or freeze until chilled.

2. Grind the cornstarch cookies in a blender (the amount will depend on the size of the pan; some large pieces are fine too).
3. Next, add 100g of melted butter (or enough to moisten the crushed biscuits).
4. Choose a shallow baking dish and spread the crushed biscuit mixture mixed with butter.
5. Bake in the oven for 5 minutes at the maximum temperature.
6. To make the filling, blend in a blender until smooth.
73 tablespoons of cocoa powder (50% cocoa)
81 cans of condensed milk
9300 g de cream cheese
10. Cook in a saucepan over low heat until thickened (or until it begins to bubble).
11. To make the ganache: Melt the semi-sweet chocolate in the microwave.
12. Every 30 seconds, remove and stir until melted.
13. Mix the melted chocolate with half a carton of heavy cream.
14. Finishing: Place the filling on top of the dough.
15. Place the ganache on top of the filling.
16. Refrigerate or freeze until chilled.

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