Cooking Time: 65-70 minutes
For the base
370 gr Lurpak butter, melted
60 gr cocoa powder
400 gr granulated sugar
260 gr all-purpose four
For the cheesecake
600 gr fresh Arla cream cheese
120 gr icing sugar
Chocolate ice cream
For the base, add butter in a saucepan over medium heat to melt.
In the bowl of a mixer add cocoa, sugar, 4 eggs and flour and place the bucket in the mixer.
With the flat whisker, beat at medium speed and add the melted butter as soon as the ingredients begin to homogenize.
On a 26Ø cm baking tray, apply parchment paper and pour in the base mixture.
For the cheesecake, add in the mixer bucket fresh cream cheese, 6 eggs and icing sugar.
Place the bucket in the mixer and beat with the wire until you have a smooth mixture.
Place the mixture on a parchment sheet over the chocolate base and bake in a preheated oven at 160C for 65-70 minutes.
When the chocolate cheesecake is ready, remove from the oven, allow it to cool a little bit, cut and serve with chocolate ice cream.