Cheesecake al mascarpone, panna e ganache al cioccolato 
Mascarpone Cheesecake with Cream and Chocolate Ganache
Cooking Instructions
- 1
Grind the cookies in a food processor and melt the butter in the microwave. Mix well and place in the springform pan, where I previously put parchment paper on the base and cake wrap (acetate) around. Press down firmly and refrigerate for at least 30 minutes.
- 2
For the cream: mix mascarpone and sugar well. Meanwhile, dissolve the gelatin, previously soaked in water, in 1/4 cup hot cream and add to the mascarpone, mixing well. Whip the remaining cream and gently fold it into the mascarpone mixture with a spatula. Add the chocolate chips and spread over the cookie base. Level it well and refrigerate for at least 3 hours.
- 3
Ganache: finely chop the dark chocolate and heat the fresh cream in a saucepan, then pour it over the chocolate. Add the butter and mix until smooth and homogeneous. Remove the springform pan from the fridge, pour the ganache over the cream, and refrigerate again until the ganache sets.
- 4
For decoration: berries and grated chocolate as desired. A few mint leaves
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