Mini chocolate cheesecake with thermomix

Preparation of Mini chocolate cheesecake with thermomix

BASE ELABORATION

1. We put the biscuits in the glass and give 4/5 turbo strokes, turn them into a bowl and add the melted butter.
2. We line the base and walls with baking paper our mold, turn the cookies over and press with the back of a glass. Put in the fridge until use

PREPARATION STUFFED

1. We put to hydrate the gelatin in cold water.
2. We put the butterfly on blades, pour the cream,
3. We are going to semi-mount at speed 3’5
4. just a few seconds. Add the cheese (it must be cold),
5. 15 seconds / speed 2.5
6. Reserve a bowl in the fridge until useful
7. Remove the butterfly, add the milk and sugar,
8. 1 minutes / 100°C / speed 1
9. Now we add the well drained gelatin,
10. 10 seconds / speed 3
11. now the chopped chocolate,
12. 2 minutes / speed 2
13. Let cool and mix the cream with cheese that we have in the fridge, little by little and with enveloping movements.
14. We take our mold out of the fridge, pour our cream over, we have been in the fridge for about 4 hours (if you want to speed up the process, take it to the freezer for 2 hours)

COVERED ELABORATION

1. Heat the cream together with the butter, without letting it boil, pour it over the previously broken chocolate, stir until the chocolate is completely dissolved.
2. We take our mold out of the fridge or freezer, we overturn the chocolate.
3. We take it back to the fridge for about 2 hours (if you want to speed up the process, take it to the freezer for 1 hour.
4. After time, we unmold and finish decorating to taste.
5. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION