Chocolate and Ladyfinger Cheesecake

Ingredients

6 servings

• 10 Bonne Maman® Ladyfingers
• 1 piece of white chocolate
• hazelnuts
• 150 g Bonne Maman® Ladyfingers
• 100 g butter
• 200 g dark chocolate
• 280 g cream cheese spread
• 250 g very cold heavy whipping cream
• 80 g icing sugar

Steps

1. 1

   Place the utensils (mixing bowl + whisk) for the whipped cream in the freezer 20 minutes before starting the recipe.

2. 2

   For the cheesecake base: melt the butter and crumble the biscuits. Mix both ingredients in a bowl until you get a homogeneous mixture. In a greased springform pan lined with parchment paper, spread the mixture at the bottom. Pack it down well using a spoon. Chill in the fridge.

3. 3

   In the chilled bowl, whip the cream using a whisk or an electric mixer. When the whipped cream begins to thicken, add the sugar and beat again. Set aside once the mixture is homogeneous.

4. 4

   Melt the chocolate in a bain-marie or microwave and let it cool slightly. Soften the cream cheese in a bowl. Then, incorporate the melted chocolate and the cream cheese into the whipped cream. Mix everything well.

5. 5

   Pour the cream over the biscuit base, smooth it out, and refrigerate for at least 4 hours.

6. 6

   When ready to serve, cut the Bonne Maman® Ladyfingers in half. Carefully unmold the cheesecake and stick the biscuits all around the dessert (rounded side facing up) by pressing lightly. Decorate with fresh seasonal fruits and white chocolate shavings made with a peeler.