Cocoa Biscuit Cheesecake

For 16 pieces
  • 200 g Butter
  • 600 g Cocoa biscuits with cream filling
  • 75 g brown sugar
  • 125 g sugar
  • 1 pinch salt
  • 75 g flour
  • 100 g chocolate droplets
  • 800 g Double-cream cream cheese
  • 200 g sour cream
  • a few drops of vanilla extract
  • 2 EL Cornstarch
  • 3 Eggs (size M)
  • Fat
  • aluminum foil
75 minutes
easy
1.
Melt 150 g butter. Crumble 400 g biscuits finely,mix with the butter. Grease half of the oven's drip pan (approx. 36 x 40 cm). Place the crumbs on top and press to a flat base.
2.
Fold a piece of foil into an approx. 5 x 20 cm strip and place it on the edge of the base as a border. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for approx. 8 minutes, allow to cool.
3.
For the cookie dough, stir 50 g of soft butter with brown sugar, 25 g of white sugar and salt until creamy. Stir in the flour and knead in 50 g of chocolate droplets, set aside. Chop 200 g of cookies into pieces.
4.
For the cheese mixture, stir the cream cheese, sour cream, 100 g sugar and vanilla until smooth. Stir in starch and eggs one after the other, fold in pieces of biscuit. Spread the mixture on the floor. Pluck the cookie dough into small pieces, spread over the cheese mixture.
5.
Sprinkle with the remaining chocolate droplets. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 40–45 minutes. Let cool on a wire rack and cut into pieces.
1 piece approx:
  • 530 kcal
  • 2220 kJ
  • 7 g protein
  • 34 g fat
  • 50 g carbohydrates

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