When it comes to cheesecake without baking in almost all cases it contains a lot of gelatin to the reach stability. Instead of gelatin in this recipe I use white chocolate, which is a combination of mascarpone cheese and cream cheese that contribute to the ideal density of dessert. To break the standards, I add a thin layer of dark chocolate between the biscuit base and the creamy layer of cheesecake, which when cooled contrasts perfectly and brings a slightly bitter flavor.
170 g plain biscuits
40 g caster sugar
85 g melted butter
100 g dark chocolate
25 g butter
300 g cream cheese "Philadelphia"
250 g mascarpone cheese
200 g white chocolate
150 g sour cream
30 g caster sugar
rind of 1 lemon
a shape with dimensions of 20 24 cm
The biscuits are finely grounded and mixed with the powdered sugar.
We add to these the melted butter.Distribute the biscuit base along the bottom of the form and keep in refrigerator for 15 minutes, or until it tightens.
Dark chocolate and butter are melted in a water bath or microwave.
Pour them over the biscuit base and spread evenly with a spoon.
Put them back into the refrigerator until the chocolate tightens.
White chocolate is melted in a water bath or in the microwave.
Allow to cool completely.
The mascarpone cheese and the cream cheese are well mixed with a mixer. Add the grated lemon rind.
The melted and cooled chocolate is added to the mascarpone and cream cheese and mix well with mixer.
The sour cream and powdered sugar are mixed well and added to the other products.
The resulting cream is spread over the biscuit-chocolate base and the surface is aligned with a spatula.
Set in refrigerator for at least 10-12 hours or best an overnight.