Milk Chocolate Cheesecake…Happy Thanksgiving!

This Thanksgiving is all about chocolate, the Food of Gods!  The Aztecs used cocoa beans as currency and Spaniards introduced  chocolate drink to Europe as a tonic and remedy.

I prepared the base of this cake with one my favorite store bought Italian cookies : Pan di Stelle (Mulino Bianco – Barilla brand). They can be easily purchased on Amazon or at any Italian market. Other kind of plain chocolate cookies could be used, but it won’t be the same 😉

I gave to this cheesecake a sweet and sour twist topping it with a mixture of crème fraîche and sugar.

Enjoy this delicious cake with family and loved ones…HAPPY THANKSGIVING!!!

#thanksgiving #pandistelle #mulinobianco

Recipe & Photo by Ale Gambini-BreadLoveAndDreams.com

Servings : 8/10

Difficulty : intermediate

Prep Time : 35 min.

Cook Time : 45 min.

 

INGREDIENTS

For the crust :

12.3 oz  Pan di Stelle cookies

1/2 cup unsalted butter, melted

 

For the filling:

16 oz cream cheese, softened

1 pinch f salt

3 eggs, slightly beaten

2 tablespoons vanilla extract

1/4 cup whole milk

12 oz  milk chocolate chips

 

For the topping:

8 oz crème fraîche

1 tablespoon granulated sugar

 

DIRECTIONS

Preheat ovn at 350 F degrees.

Prepare the crust pulsing the cookies in a food processor until fine crumbs forms.

Melt the butter then pour over the cookie crumbs and work with your hands until combined.

Move into a 9.5 inch pie dish and press the mixture into the bottom and up to the sides.

Bake for  10 minutes, then allow to cool.

Prepare the filling melting the chocolate chips in the microwave. Set aside.

With a hand or stand mixer, cream the cream cheese at medium speed until very smooth.

Reduce the speed then add eggs, vanilla extract and milk and continue to beat until blended.

Add the melted chocolate chips and stir well.

Pour the mixture into the crust and bake for 35 minutes or until the filling is just set.

Meanwhile prepare the topping stirring together the crème fraîche and the sugar.

Pour the topping over the cheesecake and bake for other 5 minutes.

Allow to cool at room temperature.

Refrigerate overnight.

Enjoy sprinkled with cookie crumbs or with a dollop of whipped cream.