-
1
Preliminaries: Bring the cream cheese to room temperature to soften (or wrap it in plastic and microwave at 200 W for 2 minutes).
-
2
Put the biscuits (cookies) in a bag, and crush with a rolling pin or the equivalent.
-
3
Mix the melted butter in the crushed biscuits and massage the mixture well over the bag.
-
4
Press it on the bottom of the cake tin, and chill in the refrigerator for 30 minutes.
-
5
Add the sugar to the cream cheese and mix well until it is soft and creamy.
-
6
Add the lemon juice, and pour in the 150 ml of cream in 3 batches, mixing well between each addition.
-
7
Mix the gelatin with water, and microwave for 1 minute at 200 W. Stir to dissolve the gelatin.
-
8
Add this to the batter and stir well to evenly distribute.
-
9
Melt the chocolate while heating the bowl over a pan of hot water.
-
10
Add 50 ml of cream and mix until smooth.
-
11
Swirl the chocolate cream into the cheesecake batter, and mix twice.
-
12
Pour the batter into the cake mold so that the surface is even.
-
13
Gently drop the mold from a height of 2-3 cm a few times to release any air bubbles.
-
14
Use a bamboo skewer etc.
-
15
to draw a pattern into the surface.
-
16
Chill to set in the refrigerator for more than 3 hours.
