The Triple Chocolate Cheesecake

Base:

300 gr chocolate biscuits

1 tbs bitter cocoa powder

180 gr unsalted butter

Farcitura / Fillings

800 gr di formaggio spalmabile / 800 gr cream cheese

280 gr di zucchero / 280gr granulated sugar

3 cucchiai di amido di mais / 3 tbs corn starch

5 uova / 5 eggs

200 gr di panna acida / 200gr sour cream

200 ml di panna / 200 ml cream

1 bustina di vanillina / 1tsp vanilla extract

100 gr di cioccolato bianco / 100 gr white cioccolate

Copertura / Frosting

100 gr cioccolato al latte / 100 gr milk chocolate

70 gr panna liquida / 70 gr plain cream

Base: Crumble finely the biscuits and mix them with the melted butter and the cocoa. Coat a  greased 23 cm diamater baking pan base with the dough above. Keep in refrigerator.

Filling: Meanwhile mix together the corn starch and the sugar in a bowl.

Whip the cream cheese for 7/8 minutes with the vanilla extract.

Add the sugar+corn starch mixture.

Add the eggs, one at a time.

Now add both the sour cream and the plain cream.

At bain-marie melt down the white chocolate. Once melted assi t to the cheese mixture.

Pour the mixture into the cheesecake mould on the biscuit base.

Bake for 1H at 170° C, let cool down and refrigerate for 4hours, better if overnight.

Now we can prepare the ganache: break the chocolate into small chunks and put the in a container. Meanwhile boil the cream, once boiling hot, pour it on top of the chocolate chunks and let infuse for 10 minutes. Then whip it energically and mix well until smooth.

Pour the ganache on top of the cheesecake and let cool down for a couple of hours before serving.