Penguin cheesecake: it will be the best cheesecake of your life!

published on 12 June, 2020 at 18:18

So creamy, rich, and dense, you can't resist this recipe!

INGREDIENTS

300g (3 cups) chocolate cookies, crumbled;

450ml (1 2/3 cups) full-fat cream;

60g (4 ½ tbsp) butter, melted;

150g (1 cup) dark chocolate;

2 tsp olive oil;

200g (2/3 cup) hazelnut cream.

METHOD

Combine crumbled cookies with melted butter to make a mixture with a texture of wet sand.
Press cookie crumbs on the bottom of the 20 cm round cake pan covered with parchment to form an even layer. Place the pan into the freezer for 30 minutes.
Whip full-fat sweetened cream and spread half of it in an even layer on top of the cookie crust. Top with hazelnut paste, leftover cream and dark chocolate, melted with olive oil.
Let the cake sit in the fridge for 30 minutes, then slice and serve.

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