Chocolate Praline Cheesecake Recipe

Blend the cookies with the cocoa and sugar, add the melted butter, blend and press the mixture into a 20 cm removable-bottom mold, extending it up the sides for 4 cm.

Bake for 10 minutes in a preheated oven at 180°C. Remove from the oven and let cool, then lower the oven temperature to 140°C.

Mix the cream cheese with the cream, sugar, and cornstarch, then add the eggs one by one. Add the melted praline chocolate, pour over the crumb base, and bake at 140°C for 50 minutes.

Leave to cool completely in the slightly open oven, then place in the refrigerator for at least 4 hours.

Heat the cream in a small saucepan. When it boils, pour it over the chopped dark chocolate placed in a mixing bowl, let it rest for 30 seconds, then mix until you have a smooth ganache.

Pour over the cheesecake, let it set slightly, sprinkle with chocolate shavings, and then serve.

To finish Tip: take the fresh cheese out of the refrigerator in advance to soften it and mix without whisking to maintain a creamy and thick texture.