Chocolate cheesecake with fruits jelly
- 400 g digestive biscuits
- 150 g melted butter
- 600 g cheese cream
- 250 g chocolate
- 400 g forest fruits
- 40 g gelatin
- 60 g sugar
- 50 ml warm milk
- Crush the biscuits and mix with the melted butter. Place in a pan and refrigerate until the cream is ready.
- For the cream, melt the chocolate in a bain marie, add it over the cheese cream and mix. Hydrate 20g gelatin in lukewarm milk and add over the cream.
- For the fruit layer, put the fruit in a pan, add the sugar and cook for 5-7 minutes. At the end add 20g of gelatin and mix until the gelatin melts.
- Add the layer of fruit and leave in the fridge, preferably overnight.