Cheesecake

By Taranu Runcan David Emilian

INGREDIENTS
For countertop:
250 g cocoa biscuits
150 g butter
for the filling:
400 g cream cheese
150 g ricotta (or sweet cheese)
250 g mascarpone
150 g powdered sugar
200 ml liquid cream
50 g chocolate flakes
15 g gelatin granules
1 teaspoon vanilla extract
10 drops of rum essence
For chocolate mousse:
200 ml liquid cream
150 dark chocolate
2 tablespoons black cocoa
100 g of sugar
70 ml of good quality brandy
for decoration:
50 g white chocolate
 PREPARATION
Break the cocoa biscuits into pieces, then grind them finely in a food
processor.
Melt the butter and pour it over the ground biscuits.
Mix everything well. Line the bottom of a cake tin with a removable
ring with baking paper and grease the inside of the mold well with
butter.
 Pour the butter mixture and biscuits into the mold, then press the
biscuits on the bottom of the bowl with a glass.
Wallpaper the walls of the cake form, press the biscuits well with a
spoon. I wanted my cheesecake today to look a little more special, so
I chose to dress the walls in the shape of a cake. If you find it too
complicated and meticulous, then give up covering the walls of the
form and wallpaper only the bottom of the form.
Shape the cake into the fridge and prepare the filling.
In a small bowl, hydrate the gelatin in 4 tablespoons of water. In a
large bowl, mix cream cheese, ricotta, mascarpone and powdered
sugar.
Add the vanilla extract and rum essence. Mix well. Carefully melt the
gelatin on a steam bath, take 3 tablespoons of the cheese
composition and incorporate it into the melted gelatin. Pour the
cheese and gelatin mixture over the rest of the cheese in the large
bowl and mix well, taking care not to become lumpy.
 .
Remove the cake form from the refrigerator and pour the first part of
the cheese mixture into it.
 Refrigerate for 15 minutes to slightly harden the composition.
Prepare the chocolate mousse:
mix the whipped cream with the sugar in a saucepan and place on
the stove. Bring the whipped cream to the boil and turn off the heat.
Add dark chocolate and cocoa and mix everything to obtain a
homogeneous composition. Allow the composition to cool.
Mix well and get a creamy delight.
Mix the chocolate cream with cream cheese.
Remove the cake tin from the fridge and pour the chocolate mixture.
Level well and shape again in the fridge for 3 hours or preferably
overnight.
Remove the cheesecake from the cake tin and place it on the serving
platter, taking care to remove the baking paper from the bottom of
the tray.
Good appetite!!