No-bake chocolate cheesecake

10 servings
1 hour 30 min

Any shortbread chocolate cookie, oatmeal, savoyardi is suitable for the base. An interesting combination of salted cracker and chocolate. Send cookies to the bowl of a blender or food processor. Grind into small crumbs. Cookies can be poured into a bag and crushed using a regular rolling pin. Add softened butter. You can melt it in a water bath or in a microwave. Mix until homogeneous. Cover the bottom of the mold (diameter 20-25 cm) with cling film. Distribute the mass of cookies. Compress the bark with a spoon. If desired, soak it in cognac. Refrigerate for 40 minutes. The first layer is ready. Prepare the filling for the second layer. Beat the chilled cream with a mixer at high speed until thickened and expanded. Add sugar or powdered sugar. Pour in the vanilla or chocolate extract. Beat to steady peaks. Cream will be better whipped if held in the freezer for 15 minutes. In a separate bowl, beat the curd cheese with sugar. You can replace cheese with non-fatty cottage cheese. Pour in the melted chocolate in the microwave. Beat for another 2-3 minutes. Combine the whipped cream and curd mixture. Gently mix with a silicone spatula or mixer at the lowest speed. Berries or crushed nuts can be added to the cheese mass if desired. Remove the mold from the refrigerator. Put the curd mass on the cake. Parse Surface. Return to the refrigerator. Leave for no less than six hours, but, better for the night. Get the mold out of the refrigerator. Gently transfer the chocolate cheesecake to a flat plate. Sprinkle cocoa powder through the strainer. Garnish with chocolate chips, fresh mint leaves. You can sprinkle with crushed nuts, pour chocolate, sugar or citrus glaze. The treat is done! Serve with tea or fragrant coffee. Enjoy your meal!