INGREDIENTS FOR THE DOUGH
INGREDIENTS FOR THE CREAM
INGREDIENTS FOR THE GANACHE
For the dough
Preheat the oven to 170 ° C and take a 26 cm diameter mold.
In the mixer, lightly break the biscuits, add the melted butter and chop everything. Pour the contents into the cake mold and with a spoon or a measuring cup for "cups", press well until a compact base is formed without holes. Bake in the oven for 20 minutes. When ready, put to cool. Meanwhile, prepare the cream for the cheesecake.
For the cream
Put the Philadelphia cream cheese in a bowl and start softening it well with the whisk.
Add the sugar and whisk everything until it melts almost completely.
Add the cocoa and mix well.
When it is well incorporated, insert the eggs one at a time, waiting for the previous one to be well absorbed by the mixture.
Keep blending until you get a "pudding" consistency and only at this moment add the chocolate.
When it is well incorporated, add the cream and continue whipping everything until you get a fairly firm consistency. It will take about 5 minutes.
Pour the mixture into the mold with the biscuit base and bake in a preheated oven at 175 ° C for 90 minutes. The cheesecake will be ready when it has doubled in volume, has cracks on the surface and has a soft but firm texture.
Meanwhile, prepare the ganache by melting the chocolate in a water bath. Let it cool and then add the cream, start whipping everything well until the mixture is frothy and firm. It will take a few minutes but the more the dough is worked, the more tonic it will be. At this point, add salt if you prefer.
Garnish with fresh raspberries, washed and dried with a cloth.
Sprinkle with powdered sugar and the cheesecake is ready to be enjoyed with those you love!
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