I do not know if it looks very good in some cuts … and it is that in the straight lines … if you look at it … you will see that there are pieces that sink along with them … I do that as a matter of course so that the layers are joined together and when cutting the cake, they do not move … I know it is more beautiful to see … a perfect line … between layer and layer … but then in practice, when you go to enjoy it … and the layers slide all over the plate … well, it is not enjoyed the same … so my humble advice is to scrape a little, with the fork without fear … the layers of chocolate curds … before taking the next … although I tell you all this in the preparation … it is not bad to remember it again because I think it is something important.
I also have to tell you … that I added rum … and the truth is that I fell short because I barely knew … then we thought that the problem was … that I added rum elixir that is softer, than the Rum honey liquor, which I usually use normally and I was expecting a more intense touch … 😕
But hey … if you don’t want to risk it knowing more or less … or you just don’t like it … and you want to change the amount of rum, for another that you like more or even not add any … change the equal amount of milk and problem solved.
Let’s go with the recipe!
Three chocolate cheesecake and a touch of cinnamon (no oven)
Ingredients for 15 cm mold
For the base
140 gr of cookies to taste (mine were homemade gluten-free chocolate)
55 gr unsalted butter
15 g of defatted cocoa powder and no added sugar
15 grams of maple syrup or honey
For the cake
400 gr of Philadelphia cream cheese
400 gr of liquid cream to whip (with a minimum of 35% fat)
250 ml whole milk
105 g of granulated white sugar
85 gr of dark chocolate special Nestlé desserts
85 gr of milk chocolate special Nestlé desserts
85 gr of white chocolate special Nestlé desserts
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