Creamy chocolate cheesecake

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Today I want to share a very simple recipe that will delight us with wonderful creamy texture and deep flavour. This time we'll prepare a chocolate cheesecake on a cocoa biscuit base, balanced with lightly sour raspberry confiture.


Incredibly creamy texture means cheesecake will instantly melt in your mouth. Cake sweetness is at an ideal level, while deep chocolate flavours make it difficult not tor each for the next slice. All of that chocolatey delight is served on a crispy biscuit base and balanced with lightly sour confiture, freshening up the whole composition. The perfect dessert for any chocolate lover!

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

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List of ingredients (for a 24 cm circular baking tin)

Base

  • 300 g biscuits
  • 100 g butter
  •  30 g dark cocoa

Cheesecake

  • 200 ml whipping cream
  • 200 g dark chocolate
  • 1 kg cream cheese
  • 250 g sugar
  • 4 large eggs
  • 1 packet chocolate pudding
  • 40 g chocolate liqueur

Also

  • 120 g raspberry confiture

Method

  1. Prepare biscuit base. Put 300 g biscuits into a large ziplock bag and close it almost completely; leave about a 1 cm gap to let air escape. Crush biscuits with a rolling pin. Add 30 g dark cocoa and 100 g cool melted butter. Squeeze the bag a few times to distribute butter in the biscuits, until they resemble wet sand.
  2. Once biscuits absorb butter, transfer them into a circular baking tin, 24 cm in diameter, lined with baking paper. Spread them in an even layer across the whole surface and press down with a flat bottom glass until compact base is formed. If you want, you can prebake the base in an oven preheated to 180 deg C, no fan, but I'm skipping this step and setting the baking tin aside as I move on to cheesecake batter.
  3. Put 200 g dark chocolate (72%) into a small bowl and add 200 g whipping cream. Put the bowl into a microwave for around 20 seconds, take it out, stir through its contents and return it into the microwave for another 20 seconds. Repeat the steps until chocolate melts completely and a smooth mixture forms. It should not take more than about a minute. Once you've got a uniform liquid, set it aside to cool slightly as you move on to the next step.
  4. Put 1 kg cream cheese into a large bowl and stir through it shortly with a silicone spatula to break up the texture. It's best to use a full fat cheese like Philadelphia, but you can also use a dedicated cheesecake cheese, as long as it's thick.
  5. Add 250 g fine white sugar to loosened cheese. Add sugar in three batches, a few tablespoons at a time, and mix into cheese with a whisk until smooth. Try to put as little air as possible into the cheese as you do it. Otherwise your cheesecake may raise during baking, deflate afterwards and lose this pleasant, creamy texture that we're looking for. It's worth checking with a silicone spatula if  sugar is dissolved and everything combines as intended from time to time.
  6. Add 4 large eggs to the cheese batter. Do it slowly, one at a time, and mix each one in shortly only until combined. Again, try to do it carefully to avoid putting too much air in. All ingredients should be at room temperature, so remember to take everything out of a fridge at least one hour ahead.
  7. Once you've used up all eggs add 1 packet no sugar chocolate pudding and 40 g chocolate liqueur. Mix everything together until you can no longer see dry powder. 
  8. Transfer cheese batter onto cocoa biscuit based, spread it equally across the whole surface and even out the top. Try to do it as best you can as large irregularities can crack during baking.
  9. Put a baking tray filled with hot water into the lowest rack in an oven preheated to 180 deg C (no fan). Put the cheesecake into the middle rack, turn heat down to 160 deg C and bake the cake for 50-60 minutes, until the cheesecake top is almost set. It's best to shake the baking tin lightly. If the whole cheeseckae wobbles, it needs a few more minutes; if only the middle sways lightly and sides are set, it's ready to take out. Turn off the oven, wedge the oven door ajar and leave the cheesecake in for an hour or two, to cool lightly. Take the cheesecake out of the oven then and put it into a fridge overnight.
  10. All we need to do on the next day is decorate the dessert. Chocolate glaze or whipped cream would work great, but I'm going for something even simpler this time. After removing the baking tin sides I'm arranging 120 g lightly sour confiture on top. I'm using raspberry this time, but cherry or plum will work just as well.
  11. Enjoy!

Approximate nutritional value 

100 g 

  • 354 kcal
  • Carbs: 30 g 
  • Fat: 23 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 16 slices)

  • 510 kcal
  • Carbs: 43 g 
  • Fat: 34 g
  • Protein: 8 g
  • Fibre: 2 g

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