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Preheat oven to (th.5) 150 °.
Crumble the biscuits with the fingertips and then pour it into a blender with melted butter. Mixing.
Crouch put in the bottom of a springform pan and refrigerate.
Break the chocolate and let it melt in a water bath over low heat.
In a bowl, whisk the ricotta with the cream cheese, sugar and eggs. Add the chocolate.
Remove the mold and then pour in the chocolate mixture and bake 1 hour. Leave before the cheesecake cool 12h cool (overnight is ideal).
Just before serving, sprinkle with powdered sugar and sprinkles.
Serve chilled.
Ingredients:
- 130g Shortbread Breton
- 250g ricotta
- 250g cream cheese
- 2 organic eggs
- 50g sugar cane blond
- 50g melted butter Bio
- 1 tablet of milk chocolate and caramel
- Powdered sugar
- Colorful sprinkles
Total time: Preparation + cooking time: 80 min
Yield: 4 people
