The cheesecake in the United States, and in particular in New York, is considered National dessert. You can find it in restaurants, grocery stores, online newspapers and any great food blogs (and I definitely don’t want to fall short in this department 😉 ). However, like for every tradition, there are also variants. If you are a daily reader of my blog you already know that a love to add some Italian elements to the foreign recipes I prepare and give a fizzy twist to the traditional ones of my homeland. Going back to the cheesecake, after preparing it in a mini version with strawberries and ricotta cheese, I wanted this time to try something completely different and new.
Do you know those mini croissant from Bauli filled with chocolate cream? Yes, the ones that come in a bag and you cannot help yourself from eating all six of them. Those are the ones you need, buy 4 packages and start cutting them into pieces, then melt a knob of butter and add it to the mini croissants.
Transfer everything in a tin and create a uniform base (If the mixture it’s dry wake it up like you will do with the Digestives). Leave it to cool in the fridge until you are ready to prepare the cream and you are done! You now have a base with a special flavor and texture… try yourself!
*This is a sponsored post*
- 4 packs of Chocolate Mini Croissant
- 1/2 stick butter, melted
- 8 oz Cream Cheese
- 2/3 cup powdered sugar
- 1 tsp vanilla
- 1/4 cup sour cram
- Half Pint heavy cream
- Blackberries
- Crumble the Chocolate Mini Croissants, combine them with melted butter.
- Press the mixture into a 9-inch pie plate and refrigerate for 30 minutes.
- Beat the cream cheese until smooth with an electric mixer.
- Gradually beat in the powered sugar.
- Beat in the sour cream and vanilla until combined.
- Whip the heavy cream and fold it in the mixture.
- Scrape mixture into the piecrust.
- Chill in the refrigerator for 5 hours.
- Arrange blackberries in the center of the cheesecake.
