Chocolate Cream Cheese Cake

For the chocolate cream cheesecake, first prepare the base. For the base, crush the cookies and mix them with the melted butter (100 g). Then place in a springform pan and press down to form a base.

Mix the cream cheese, sugar and cornflour well in a bowl. Then stir in the eggs one at a time. Beat the whipped cream (175 g) until stiff and mix it into the cream cheese cream.

Then spread the cream on the cookie base. Preheat the oven to 150 °C and bake for about 50 minutes. It is best to keep an eye on it. Let cool well.

For the caramel, melt 200 g of sugar in a saucepan over medium heat. When it takes on an amber-like color, remove from heat and add the butter (40 g).

Then stir in the whipped cream (120 g). Let rest briefly and pour over the cream cheese. Chill. At the end, heat 100 g of whipped cream and fold in the chocolate/butter (10 g).

Then pour the chocolate cream over the caramel and refrigerate again.

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