I separated the batter in 2 and colored one part with cocoa powder. This made my dark batter thicker than the other one and when putting alternative spoons of batter, almost everything mixed and I've got a fully chocolate cheesecake. The way it looks has nothing to do with its taste. The taste was exactly the one I was looking for.
Ingredients:
Crust:
- 80g butter (melted)
- 240g speculoos biscuits
Cake:
- 250g whipping cream
- 660g cream cheese (Philadelphia type)
- 4 eggs
- 2 tablespoons of orange blossom water
- 100g sugar
- 2 tablespoons cornstarch
- 3 tablespoons cocoa powder
Directions:
- Use a food processor to dust the biscuits.
- Add the melted butter and mix.
- On a bottom of a pan put this mix and press to form a crust. The pan you use should have a removable bottom,
- Put the pan in the fridge until you prepare the rest of the cake.
- Beat the whipping cream until is nicely formed.
- Add the cream cheese and mix
- Add the eggs one by one and mix.
- Add the sugar and blossom water and mix.
- In the end add the cornstarch and the cocoa powder and give it a final mix.
- Remove the pan from the fridge and add this composition on top.
- Bake in the preheated oven at 180ºC for 45 minutes.
- Take it out of the oven and let it cool completely before removing the pan.
Recipe inspired from Le meilleurs recettes Marmiton. Patisserie et desserts, page 113.
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