No bake chocolate cheesecake

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Today I want to share another simple and delicious no-bake cake. This time we'll prepare cocoa boiled cheesecake that will delight your palate with creamy texture and subtle chocolate flavour.


Cheese layer comes out incredibly smooth, while her subtle flavour is perfectly balanced between sweetness and elegant cocoa notes. A bit of liqueur in spinge fingers emphasises chocolate delight. All of that under a stable layer of cream that serves as decoration but also rounds everything up with its light vanilla flavour. A simple to make dessert that will make any Autumn afternoon better.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Cheesecake

  • 200 ml milk
  • 80 g cornstarch
  • 40 g dark cocoa powder
  • 1.5 tsp vanilla paste
  • 200 g butter
  • 100 g icing sugar
  • 1 kg cream cheese
  • 4 large eggs

Also

  • ~300 g sponge fingers
  • 150 ml chocolate liqueur
  • 150 ml water

Decoration

  • 240 g whipping cream (36%)
  • 30 g icing sugar
  • 1 tsp vanilla paste
  • 20 g dark chocolate

Method

  1. Prepare base soaking mixture. Pour 150 ml chocolate liqueur and 150 ml cool water into a wide, flat dish. Stir through the mixture until uniform. If you don't have chocolate liqueur at hand, you can replace it with cherry or orange, or even with regular instant coffee. All of these flavours will work great when combined with cocoa cheese layer.
  2. Soak sponge fingers in the mixture and arrange them in the bottom of a bakin tin lined with baking paper, 18 x 28 cm or 20 x 30 cm. Try to do it as tightly as possible. Once done, set the baking tin aside for the moment and move on to cheesecake.
  3. Pour 200 ml into a medium jug and add 80 g cornstarch, 40 g dark cocoa powder as well as 1.5 tsp vanilla paste. Stir through the contents of the jug until thick, uniform mixture forms. Try to break up any lumps - otherwise you can come across them later in the ready dessert.
  4. Set the mixture aside for a moment and move on to a cooker hob. Put 200 g cubed butter into a large pot with a thick bottom. Heat up fat over low heat, only until it melts, and add 100 g icing sugar. Heat up the contents of the pot, stirring constantly, until sugar dissolves.
  5. Once it happens, add 1 kg thick cream cheese to the pot. Stir the contents of the pot until uniform. Add 4 large eggs then and heat up the mixture for a few minutes over low heat, stirring constantly, until it comes up to temperature and thickens up a bit. It must not boil at this stage.
  6. After a few minutes, once the mixture thickens up, add cornstarch and cocoa dissolved in milk. Stir through everything to distribute pudding base in the mixture, bring heat up and cook for a few minutes, until cheese mixture thickens up considerably. It can take a while, so be patient and keep on stirring. Otherwise the mixture can stick and become unpleasantly bitter. Once you've got the right texture take pot off heat.
  7. Arrange roughly a half of cheese mixture on top of sponge finger base and spread it evenly across the whole surface. It's worth making an effort here to create an even foundation for the next sponge finger layer and get the best look after cutting the cake.
  8. Arrange a second layer of sponge fingers on top of cheese layer. Same as with the first layer, soak them in chocolate liqueur solution and arrange them as tightly as possible. I'm using 300 g sponge fingers altogether, but the exact amount may depend on their, and baking tin's, size.
  9. Pour remaning cheese mixture onto the second sponge finger layer and even it out. It's most convenient to do it with a silicone spatula. Once you've got an equal top put the cake into a fridge for around 30 minutes, for the cheesecake top to start setting.
  10. Finally, prepare the decoration. I'm using whipped cream. To do the same, pour 240 g cold whipping cream (36%) and add 30 g icing sugar as well as 1 tsp vanilla paste. Beat the contents of the bowl with an electric mixer until stiff. Arrange whipped on top of cheesecake and spread it evenly across the whole surface. Grate some dark chocolate on top. Put the cheesecake into a fridge for a few hours, or best overnight, to set completely.
  11.  Enjoy! 

Approximate nutritional value 

100 g 

  • 285 kcal
  • Carbs: 25 g 
  • Fat: 17 g
  • Protein: 7 g
  • Fibre: 1 g

1 slice (recipe makes 15 slices)

  • 442 kcal
  • Carbs: 38 g 
  • Fat: 26 g
  • Protein: 11 g
  • Fibre: 1 g

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