Whiskey cream cheesecake with thermomix

Preparation of whiskey cream cheesecake with thermomix

BASE

1. We pulverize the cookies,
2. 10 seconds / speed 6
3. remove to a bowl and add the butter along with the whiskey. We remove
4. We line the base of the mold with baking paper and sides with acetate (failing that with baking paper), dump the dough and distribute by surface.
5. We take to the fridge

FILLING

1. Put the gelatin to hydrate in cold water (6/8 min)
2. Butterfly on blades, add the cream and sugar and
3. we rode at speed 3’5
4. We reserve in a bowl in the fridge.
5. We add the cheese (butterfly in blades), along with the sugar, cocoa,
6. 40 seconds / speed 3
7. We add the cream liqueur,
8. 5 seconds / speed 3
9. On the other hand, we split the chocolate and melt it in the microwave, at intervals of 30 seconds / drain the gelatin and add it to the chocolate, if it has not disintegrated well, we take to the microwave for 10 seconds
10. We let the temperature drop a little so we can add it to the glass.
11. We add it to the glass and mix
12. 10 seconds / speed 3
13. We put everything in a bowl to make it more comfortable for us to work
14. We are incorporating the whipped cream that we have reserved in the fridge, little by little and with enveloping movements.
15. Take the base out of the fridge and pour over the cream. We smoothed and took about 6 hours in the cold to be able to pour the ganache that will go on the surface

CREAM LIQUEUR GANACHE

1. We split the chocolate into a bowl.
2. We heat the liquor together with the cream without it coming to a boil.
3. Pour it over the chocolate. Wait 2 min and stir until completely disintegrate.
4. Let it cool for about 10/15 min.
5. Take the cake out of the fridge and pour the ganache over the surface. With the help of the tip of a spatula or spoon, we spread and make those reliefs.
6. We put it back in the fridge for about 2 hours.
7. Then, we unmold and decorate with the truffle.
8. IT REMAINS ONLY TO ENJOY, BON APPETIT.