INGREDIENTS
- 200 g of chocolate chip cookies
- 2 tbsp. l butter
- 150 g of white chocolate
- 600 g soft cream cheese (Philadelphia, Almette, Viola)
- 300 g sour cream
- 1 cup of sugar
- 3 large eggs
- 60 ml Baileys liquor
To decorate:
- chocolate chips
- whipped cream
- fresh berries
COOKING RECIPE
Step 1
Put a parchment circle on the bottom of a split baking dish with a diameter of 24 cm, line the walls with parchment tape, the width of which should be 2 cm greater than the height of the form.
Step 2
Crumble cookies, add butter and beat with a mixer into a homogeneous mass. Put in a mold, smooth the surface and put in an oven preheated to 180 ° C for 10 minutes. Take out, cool (do not turn off the oven).
Step 3
Finely chop the chocolate. Melt half the chocolate in a water bath. Cool to room temperature. Beat with a mixer the cream cheese with sour cream and sugar. Continuing to beat, add eggs one at a time. Add melted and chopped chocolate, pour in the liquor, mix. Pour the resulting mixture into a mold.
Step 4
Place a refractory container filled with water on the bottom shelf of the oven. Place the cheesecake pan on the middle wire rack. Cook for 1 hour. Turn off the oven, open the door and let the cheesecake cool completely. Refrigerate for at least 4 hours. Garnish with chocolate chips, berries and whipped cream before serving.
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