info@bamchocolate.com 
Login 
en 
BAM Cake converter 
Login 
Ingredients:
- 100g oat biscuits
- 50g coconut fat or butter
- 1 cup BAM dark chocolate
- 300g BAM white chocolate
- 250g mascarpone cheese
- 250g of quark
- 2 dcl heavy cream
- 1 teaspoon vanilla paste
- a little brandy
- chocolate chips
- compote or fresh fruit of your choice
Instructions:
1
Crush the biscuits into small pieces, making sure they are not too small. You can use a rolling pin or a food processor.
2
Then melt the white chocolate over a water bath. From the quantity of coconut fat or butter already prepared, take one piece and add it to the white chocolate.
3
Melt the remaining butter or coconut fat and pour it over the already crumbled cookie base.
4
Then spread the biscuits and butter on the baking tray in which you will be making the cheesecake. Press the cookie base as close to the bottom as possible, using a fork.
5
Sprinkle the cookie base with BAM dark chocolate.
6
Place in the fridge to chill. Meanwhile, in a separate bowl, add the quark. If necessary, break up large chunks with a fork to make the curd smooth. Add the mascarpone to the quark. Add the vanilla paste and a little brandy, and stir to make a smooth mixture.
7
In a separate bowl, whip the heavy cream. Gently fold the whipped heavy cream and melted white chocolate into the cottage cheese mixture. Stir until the mixture is smooth.
8
Drain the selected fruit from the compote and cut it into slices and small pieces.
9
Take the chilled biscuit base out of the fridge and spread half of the cottage cheese mixture over it. Top with sliced fruit.
10
Cover with the rest of the mixture and flatten. Finally, garnish with chocolate and sliced fruit.
11
Place the cheesecake in the refrigerator for at least one hour. Then, using a knife, cut around the edge of the baking tray to separate the cake from the edge. Slice the cheesecake and serve. Have a good run!
Recommended
New
Gluten free
Vegan
Quick desserts 
Slovenščina
Hrvatski
Deutsch
Italiano
Česky
Polski
Magyar