How to make
Cake tin with a removable bottom - 7″ (18 cm) and two small heart shaped molds and a circle with a base of 10 cm or a mold with a size of 8″ (20 cm).
Make the base by grinding the oats, cocoa and chocolate in a blender. Add honey and the melted and cooled butter. Mix and form a sticky dough. Spread it along the bottom of the cake tin and level it out with a spoon. Place it in the fridge to set.
Make the cheese cream by mixing the honey, mascarpone and vanilla, until a smooth mixture is obtained. The products should be at room temperature.
Soak the gelatin in a little cold water and leave it to swell for about 15 minutes.
Meanwhile, whip 7 fl oz (200 ml) of the cream, until a creamy mixture is obtained. Heat the remaining 2 fl oz (60 ml) of the cream and pour it the gelatin. Stir well, until it has dissolved. Add the gelatin in a thin stream to the mascarpone mixture and mix well.
Add the whipped cream in portions, by stirring gently, until it is absorbed by the mascarpone cream. Separate a small part of the cream for decoration, cover it with cling film and store it in the refrigerator.
Add the chopped chocolate pieces to the cream and mix. Pour the finished cream on the base in the cake tin, cover it with cling film and store it in the fridge for at least 4 hours to harden.
When ready, remove the ring from the cake tin, by having previously gone along the edge with a thin knife. With a piping bag, form roses from the cream and sprinkle the cheesecake with the sugar figurines and chocolate flakes.
The Stracciatella Cheesecake is ready.
