75 g butter
25 g sugar
In the small casserole melt the butter, add the sugar then mix the crushed chocolate biscuits and cook for a very low heat.
350 g mascarpone ( room temp. )
1 tbsp rhum
3 tbsp café extract
1 tsp vanilla extract
4 tbsp icing sugar
125 g black chocolate ( grated )
Spread the cream mixture over the chocolate base biscuit. Place in the freezer for about 2 hours then transfer in the fridge for 20 minutes. Top with chocolates or dust with icing sugar for decoration.
It was turn out very thin and flat ( less quantity for the party ) i got broken my cheesecake by falling down ( forgetting to lock the spring form pan ) when its placing/cooling in the freezer, luckily the biscuits are firm so i can able to recuperate some. It mades me a double work to clean my mess in the kitchen. Bad experience! but my messy cheesecake? i can say so real messy and the taste is just OK :)