Ingredients
- Regular chocolate cookies250 grams
- Melted butter150 grams
Gelatin2 teaspoons
Water60 ml- Cream cheese, packaged, softened360 grams
Cream300 ml
Vanilla1 teaspoon
Powdered Sugar110 grams- White chocolate, melted180 grams
- Cream-filled chocolate cookies, cut into quarters150 grams
- Dark chocolate, melted50 grams
Steps
- 1
Place parchment paper at the bottom of a 23 cm cheesecake pan.
Required Tools:🍳Cheesecake Pan - 2
Crush the cookies in a food processor until the mixture resembles fine bread crumbs. Add the butter and blend in the processor until combined with the crumbs. Press the cookie mixture evenly into the bottom and up the sides of the pan to a height of 3 cm, then cover and refrigerate for 20 minutes.
20 minRequired Tools:🍳Food Processor
Mixing Bowl - 3
Sprinkle the gelatin over the water in a small heatproof jug and place the jug in a small pot of water over low heat. Stir until the gelatin dissolves and let it cool for 5 minutes.
5 minRequired Tools:🍳Small Heatproof Jug - 4
In a medium bowl, beat the cream cheese, cream, vanilla extract, and sugar with an electric mixer until the mixture is soft. Add the gelatin mixture and melted white chocolate, stirring, followed by the quartered cookies. Pour the cheesecake mixture over the cookie base in the pan, cover, and refrigerate for about 3 hours or until set. Drizzle with dark chocolate before serving.
180 minRequired Tools:🍳Electric Mixer
Nutrition Facts
Gelatinper 100gWaterper 100gCreamper 100gVanillaper 100gPowdered Sugarper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.