Chocolate cheesecake with strawberries

Ingredients (for a 26cm diameter cake tin):

Base:

• 260 g chocolate biscuits
• 50 g melted butter

Cheesecake:

• 1 kg cream cheese
• 250 g mascarpone
• 100 g brown sugar
• 1 vanilla pudding powder (47g)
• 5 eggs
• 180 g dark chocolate, melted and cooled

Additional:

• 700 g strawberries, washed, stems removed, and halved (can be replaced with raspberries or blackberries)

Baking tips for the perfect cheesecake: All ingredients should be at room temperature After baking, slightly open the oven door and let the cheesecake cool completely (about 2 1/2 hours) Chill the cheesecake in the refrigerator for 4-6 hours (preferably overnight), preheat the oven to 180 degrees Celsius. Line the cake tin with baking paper or grease with butter and dust with flour.

Base: Crush the biscuits with a rolling pin or in a food processor and mix with melted butter. Spread evenly over the bottom of the cake tin and bake for 10 minutes. Remove from the oven and reduce the temperature to 160 degrees Celsius.

Mix the cheesecake filling with mascarpone cheese and sugar. While mixing, add one egg at a time. Add the pudding powder and melted chocolate.

Place 1/3 of the strawberries on the baked base and pour the cheesecake filling on top. Place the remaining strawberries on top.

Bake for 60-65 minutes.

Enjoy your meal!