How to make
Grind the biscuits and pour them into a cake tin with a removable bottom.
Melt your butter, about 9 oz (250 g) and pour it over the biscuits, so that a biscuit base is obtained.
Leave it in the fridge for 20 minutes to harden.
Whip the cream in a bowl and gradually add the mascarpone.
Once the mixture is smooth and fluffy, add the sliced strawberries and finely chopped milk chocolate.
Take the cooled cake out of the fridge and spread the prepared cream on it.
Refrigerate it again for about 2 hours.
Melt the chocolate, cream and butter in a suitable container and pour it over the cooled cheesecake.
The strawberry cheesecake with mascarpone and chocolate is ready.
