Children’s cheesecake
Not only kids love this children’s cheesecake, but adults too! Homemade with a biscuit base, chocolate bar cream cheese and cream, it tastes so good.
INGREDIENTS
FOR THE BASE
350 g oat biscuits
150 g butter
FOR THE CREAM LAYER
200 g milk chocolate bar
250 g cream
500 g double cream cheese
250 g mascarpone
120 g powdered sugar
FOR THE GLAZE & DECORATION
200 g milk chocolate bar (for melting & setting)
150 g cream
PREPARATION
Step 1
Line a springform pan (Ø 20 cm) with baking paper. For the base, finely grind the biscuits in a blender. Melt the butter in a saucepan over a low heat, then mix with the biscuit crumbs. Pour the biscuit-butter mixture into the springform pan, press it into the base and refrigerate.
Step 2
For the cream layer, melt the chocolate bars over a water bath. In a bowl, whip the cream until stiff, then in a separate bowl, mix the cream cheese, mascarpone and icing sugar together. Add the melted milk chocolate bars to the cream cheese-mascarpone mixture while stirring until no lumps are visible. Finally, fold in the stiff cream. Pour the cream onto the biscuit base and smooth it out. Refrigerate the cake for at least 90 minutes.
Step 3
For the glaze, melt 100 g milk chocolate bars in a water bath, then let it cool for about 5 minutes. Carefully remove the cake from the springform pan. To do this, first loosen the edge of the cake from the springform pan with a hot knife (hold the knife under hot water and dry it quickly), then carefully remove the edge and base of the springform pan and place the cheesecake on a cake plate.
