150 g buttery cookies (shortbread)
120 g melted butter
What do you need for the filling
600 g creamcheese
100 g sugar
pinch of salt
50 g of flour
teaspoon of salt
5 large eggs
375 g crème fraîche
1 fresh vanilla
1 bar of Tony’s milk
1 can of condensed milk (for the dulce de leche)
What to do?
1. Half a day before your bake you make the dulce de leche. Put half a can of condensed milk in a pan water and keep it on the verge of boiling point for 3 hours. Let it cool before you open the can.
2. Preheat the oven to 175 degrees Celsius.
3. Mix the cookies with the molten down butter in a food processor. Best is to smash the cookies in a towel first.
4. Press the cookie and butter mixture in a buttered spring cake tin. Bake the crust for about 10 minutes on 175 degrees.
5. Take the tin out of the oven and raise the temperature to 200 degrees celsius.
6. Mix all other ingredients with exception of the chocolate and the dulce de leche to a smooth mixture.
7. divide the mixture over two bowls.
8. Now it's time to make a true work of art. Melt the Tony's bar au bain-marie. Let the chocolate cool for a little bit and mix it through one half of the filling. The dulce de leche is mixed through the other half, about 4 spoons. You've now got two colours of cheeesecake filling.
9. Time to get creative. Spoon the filling into the tin, alternating between fillings. Doesn't need to be tidy! Take a satay stick and stir some nice patterns in there. BOOM you're done and ready to bake
10. Put the cake in the preheated oven. After 15 minutes, lower the temperature to 100 degrees celsius. Bake for another 45 minutes.
11. Let it cool and put it in the fridge for at least 2 hours.