Dishes Saturnia Monday even cheesecake yogurt-chocolate cheesecake! Every time I take the will of my beloved cheeesecake and this now is really special and delicious, in fact besides the yogurt and cottage cheese for creamy base I fit in and over (as decoration) a slab of milk chocolate with nuts raisins and pine nuts in La Molina which gave an edge to this sweet, making it even more so gorgeous! So you like my new cheesecake? With the arrival of spring, it will reach other, even the cheesecake because it lends a thousand versions and variants and those without fresh cooking at this moment are my favorite! Yogurt-chocolate cheesecake for the base 150 of biscuits (Digestive) 70 g butter, melted For the filling 2 plain yogurt (Muller) 300 g ricotta cheese 200 ml whipping cream 2 tablespoons of sugar, 6 g gelatin Half tile Molina chocolate with raisins, pine nuts and add them to Crumble the biscuits and melted butter.
Line a baking sheet to the edges of the circle opened with a strip of acetate and the base with greaseproof paper and roll out the cookies on the entire base with the help of a spoon and place in refrigerator. Whip the cream and soak the gelatin in cold water. Stir with a whisk the ricotta, yogurt and sugar, add the gelatin dissolved in a drop of milk and half a bar of chocolate, chopped with a knife.
With the help of a spatula, add the whipped cream mixture and pour it on the biscuit base. Place the cheesecake in refrigerator at least 2 hours before serving and decorate with the other half of tile always coarsely chopped chocolate with a knife. 
Line a baking sheet to the edges of the circle opened with a strip of acetate and the base with greaseproof paper and roll out the cookies on the entire base with the help of a spoon and place in refrigerator. Whip the cream and soak the gelatin in cold water. Stir with a whisk the ricotta, yogurt and sugar, add the gelatin dissolved in a drop of milk and half a bar of chocolate, chopped with a knife.
With the help of a spatula, add the whipped cream mixture and pour it on the biscuit base. Place the cheesecake in refrigerator at least 2 hours before serving and decorate with the other half of tile always coarsely chopped chocolate with a knife.
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