This decadent cheesecake tastes as good as it looks, the combination of hazelnut white chocolate ant the chocolate chip cookie base leaves you……….!
Let’s get cooking!
For 6-8 people
- Prep Time : 20 minutes
- Cook Time : 10-15 minutes
1/ Put all the ingredients together for the coulis in your pot and cook it gently for 10-15 minutes or until the rhubarb is cooked thoroughly. Blend all the fruits until the mix become smooth. Let it cool.
2/ Melt the butter and add it to the crush cookies mix in well and spread evenly in the bottom of your spring cake tin. Put in the fridge to chill for 30 minutes minimum.
3/ In a bowl break in the chocolate add a tbsp of water and in your microwave for twice 30 seconds, finish to melt the chocolate yourself by stirring in gently the remaining of the chocolate. Remember that chocolate does not like too much heat.
4/ Mix in together the mascarpone and the whipped fresh cream to the melted white chocolate. Spread half on the cookie base and put little drop of the coulis on top of the first half, cover with the second half, spread evenly, cover with tin foil and it is back in the fridge for another 2 hours minimum.
5/ When the cheesecake has set add some coulis on top of the cheesecake and place the raspberries standing up.