Ingredients:
120 g chocolate brown
120 g butter
5 eggs
60 ml milk
350 g sugar
100 g flour
1 salt salt
500 g cream cheese
125 g cream
1 vanilla essence
Preparation:
Heat the oven at 180 degrees Celsius. Melt butter and chocolate in medium-low heat in a small saucepan, then leave it aside. Mixes with mixer 2 eggs, milk and 200 grams of sugar. Add the mixture of melted butter and chocolate and mix until homogeneous. Add flour and salt powder and mix well with the mixer.
Ungure a cake-like form with the butter-removable walls and a powder if necessary with a little flour. Add the black dough and homogenize it on the surface. Put the tray in the hot oven for about 25 minutes.
In the meantime, add the cream cheese, the remaining sugar (150 g), the remaining 3 eggs, the cream and the vanilla essence in a large bowl and stir until homogeneous.
Remove the shape of the cake from the oven and reduce the temperature to 160 degrees Celsius. Turn the creamy cheese mixture over the black dough and spread it well to the surface. Return the dessert to the oven again and leave the cheesecake for about 50-55 minutes until the filling is baked.
Remove the tray from the oven, allow the cheesecake to cool before moving the knife blade over the edges of the mold. Detach the walls of the shape and, when the cheesecake has cooled down, put it in the refrigerator for at least 4 hours (ideally it would be to let it cool overnight).
Pour the liquid cream with the powdered sugar until you get a hard mix. Throw a thin layer of cream over this cheesecake with black top and serve the dessert decorated with fresh raspberries.
Enjoy!