Metode:

For the Chocolate Shortcrust:

• Melt the chocolate over a double boiler and then mix into softened butter
• Add the chocolate butter mixture into a mixer with a dough attachment and add the ground almond, icing sugar and whole eggs into the mixture and mix thoroughly. Do not use a whisk as you do not
• want to incorporate air into the mixture.
• Add the flour into the mixture in three stages, a third at a time.
• Once the mixture is smooth and thoroughly mixed, wrap the dough and refrigerate for 2hours.
• After the dough has rested, roll it out between two baking sheets to about 5mm thick, then chill in the fridge again for another hour.
• Pre-heat the oven to 145 degrees Celsius
• Once the dough has chilled again, quickly cut the desired shapes you would like and place on an air mat in the oven. Bake until golden, roughly 15-12 minutes.
• Remove and cool on a cooling rack

Note:

You can also line a tart case / or mould with the pastry at step 5 and then follow process to chill another hour.

For the Cheesecake Base:

• Bloom the gelatin in cold water
• In a mixer, whisk 1.4lt of the cream to between stiff and soft peak, and set aside.
• In another mixer, add the cream cheese, yoghurt, zest and icing sugar and mix thoroughly.
• Gradually add in the lemon and lime juice whilst the mixer is on.
• Remove the gelatin from the cold water and squeeze out excess water
• Heat remaining 100ml of cream and dissolve the gelatin completely, then remove and allow to cool slightly
• Add the gelatin cream to the cheesecake mixture gradually whilst the mixer is mixing
• Finally fold the whipped cream into the cheesecake mixture thoroughly 

You can set the cheesecake mixture in a mould, tart case or a dish.

You can even place it in a piping bag and pipe it if you like.

All depends on your biscuit base whether you are doing a base, tart case or crumble/ soil Garnish

and serve with fresh berries, micro basil and micro mint