Chocolate and apricot cheesecake

2_18144 CHOCOLATE and APRICOT CHEESECAKE INGREDIENTS for 8 PEOPLE 160 g of biscuits, 80 g of butter, 2 tablespoons cocoa, 3 tablespoons sugar, 500 g of cream cheese Philadelphia, type 400 ml cream, 100 g sugar, 10 g of gelatine leaves, 100 g of apricots in syrup, 20 g of cherries in syrup, 40 g of dark chocolate, biscuit type Mikado 8 Lined the bottom of a baking pan of 22 cm in diameter with the opening edge, with a disc of baking paper of size stsse.

Soak for 10 minutes the gelatin in cold water.

Chop cookies, pour in a bowl with the melted butter, add the cocoa and sugar and stir with wooden spoon.

Pour the mixture into the baking pan, press it with the back of a spoon and place the baking sheet in the freezer until ready to fill with the cream cheese.

Squeeze the gelatin with the hands, put it in a pan with 100 ml of cream.

Heat for one minute gentle stirring focus, do not boil.

Pour remaining cream into the bowl and cheese, both very cold (keep in the refrigerator for at least an hour and put in freezer Bowl 10 minutes before using it).

Add the icing sugar and cream when you dissolved gelatin, cooled but not yet consolidated.

Whip with electric mixer, adjusted at maximum speed until mixture is very swollen and homogeneous.

Divide into small cubes of a cm thick 60 g of apricots in syrup, well drained from the syrup.

Dry the cubes with paper towels.

Reduce the chocolate shavings minute, using a sturdy knife, by placing the piece of chocolate on a cutting board.

Spread the apricot, nuts and chocolate chips in pan, based on cookies, in a uniform layer.

Pour the cream cheese, stir with the back of a spoon.

Keep the Pan in the refrigerator until the cream has been consolidated (at least 60 m).

Remove the Pan from the refrigerator, open the hinged edge and gently pull.

Transfer the cake to a serving platter using a large spatula.

Also raised the bottom of the Pan, otherwise the cake could break.

The surface of the cake decorated with cookies, place forming a radial pattern, making them converge in the Center.

Fill the spaces between the cookies with remaining apricots, garlic cloves, and cherries.

You can prepare various sweets, using the same procedure, but changing a few ingredients and inventing other decorations.

With PEACH COMPOTE: prepare the base with 200 g amaretti biscuits and melted butter.

Replaced the apricots with the same amount of peaches in syrup, drain well.

Used in place of chocolate, 50 g peeled pistachios and decorate the cake with the half peach compote.

Complete with a tablespoon of pistachio nuts peeled.

With MUESLI: prepare the base with 180 g wholemeal rusks, the sugar and the butter referred to in the main recipe.

Arranged based on 50 g of oat flakes.

Brush the surface of the cake with 4 tablespoons apricot jam, after heated 2 minutes fresh focus.

Cover completely with muesli, pressing lightly with the Palm of your hand to do it.

With BERRIES: prepare the base with 200 g vanilla biscuits and melted butter, sugar and cocoa.

Place biscuits on a thin disc of sponge cake, by the same amount.

Inumiditelo with a glass of liqueur alchermes.

Brush on cake 4 tablespoons of currant jelly, heated 2 minutes fresh focus.

Supplemented with berries (blueberries, currants, gooseberries) and mint leaves.