American Chocolate Cheesecake
- 5x200 Exquisa "Creamy" Cream Cheese Lactose-Free
- 150 Dark chocolate
- 50 Butter
- 100 Ladyfingers
- 1 packet(s) Vanilla sugar
- 1 tsp. Instant espresso powder
- 200 Sugar
- 1 tsp. Cocoa powder
- 2 tbs. Cocoa powder
- 50 White chocolate
- Cling film
Melt 50 g dark chocolate with butter in a small saucepan over low heat, stirring occasionally. Meanwhile, place ladyfingers in a freezer bag, seal, and crumble (e.g., with a rolling pin). Mix the cookie crumbs with the chocolate-butter mixture and press evenly into a springform pan (26 cm Ø). Chill for approx. 30 minutes.
Chop 100 g dark chocolate and melt over a warm water bath. Mix Exquisa Creamy Cream Cheese Lactose free with dark chocolate, vanillin sugar, espresso powder, sugar and 1 tsp. cocoa. Spread mixture on cookie base and chill covered with plastic wrap for at least 2 hours.
Remove cake from pan. Coarsely grate white chocolate. Dust cake with 2 tbsp. cocoa and decorate with white chocolate shavings.