Rich Chocolate Cheesecake Recipe
A eggetarian Continental recipe with bourbon biscuits - or any other biscuits of your choice, butter - melted, dark chocolate - roughly chopped (i use bournville dark chocolate). Ready in 13h 20m, serves 8.
Curated byLucas Dubois🇫🇷
Instructions
33 steps- 1
To begin making the Rich Chocolate Cheesecake recipe, first preheat the oven to 180 C
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 2
Keep all the ingredients ready, so you can proceed to make the cake as explained below
- 3
First we will make the biscuit base for the cheesecake
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 4
In the food processor, crush the biscuits until it forms crumbs
bourbon biscuits - or any other biscuits of your choice(250 grams) - 5
Add in the butter to the biscuits and blend to combined
bourbon biscuits - or any other biscuits of your choice(250 grams)butter - melted(100 grams)butter(50 grams) - 6
Pour the biscuit butter mixture onto the springform pan and press it down evenly
butter - melted(100 grams)butter(50 grams) - 7
Refrigerate the crust until we make the cheesecake batter
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 8
Next we will make the chocolate sauce for the cheesecake using the double boiler method
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 9
Place the chocolate in a saucepan and add in the 50 grams of butter
butter - melted(100 grams)dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)butter(50 grams) - 10
Place the saucepan over another bowl, that has water boiling underneath
bourbon biscuits - or any other biscuits of your choice(250 grams) - 11
This is called the double boiler method
- 12
Melt the chocolate over the simmering water until the chocolate is smooth and creamy
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams) - 13
Remove from the heat and keep aside to cool
- 14
Once the chocolate cools, stir in the cocoa powder and keep aside
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)tablespoons cocoa powder(2) - 15
If you stir the cocoa when the sauce is hot, the mixture will thicken too quickly and it will become lumpy
tablespoons cocoa powder(2) - 16
Our next step is to make the cheesecake batter
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 17
For this place the cream cheese, caster sugar in a large bowl or the bowl of the stand mixer with the paddle attachment and beat until the cream cheese is fluffy
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)caster sugar(200 grams) - 18
Gradually add in one egg at a time and beat until the mixture is smooth and creamy
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams) - 19
Next beat in the chocolate cocoa sauce into the cheesecake batter
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)tablespoons cocoa powder(2)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 20
Finally add in the mascarpone cheese and vanilla extract and beat until just combined
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)teaspoons vanilla extract(2) - 21
Pour the chocolate cheesecake batter onto the biscuit base
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 22
Wrap the outside of the springform pan with a foil
- 23
We do this so that water does not get into the cheesecake while we are baking
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 24
Place a roasting tin of the oven, filled with quarter way through with hot water and place it in the middle rack of the oven
- 25
This will help the cake steam as well as bake and retain the moisture needed for the cheesecake
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 26
Place the springform cake pan on this roasting tin and bake the Chocolate Cheesecake in the preheated oven for about 45 minutes
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 27
The cake will jiggle a little bit when you remove from the oven
- 28
This is the consistency we want for the cake
- 29
Remove the cheesecake from the oven and allow it to cool completely
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 30
Refrigerate for at least 12 hours before you are ready to serve
strawberry compote - or fresh raspberries to serve - 31
To serve the Rich Chocolate Cheesecake , remove the side of the springform pan and cut into wedges of desired size
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)strawberry compote - or fresh raspberries to serve - 32
Top the cheesecake with tart fruits like raspberries or a strawberry compote
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)strawberry compote - or fresh raspberries to serve - 33
Serve this Rich Chocolate Cheesecake as a dessert after a meal of Lemon Coriander Soup Recipe and Schezwan Noodle Sandwich Recipe
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)strawberry compote - or fresh raspberries to serve
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Rich Chocolate Cheesecake Recipe
A eggetarian Continental recipe with bourbon biscuits - or any other biscuits of your choice, butter - melted, dark chocolate - roughly chopped (i use bournville dark chocolate). Ready in 13h 20m, serves 8.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
33 steps- 1
To begin making the Rich Chocolate Cheesecake recipe, first preheat the oven to 180 C
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 2
Keep all the ingredients ready, so you can proceed to make the cake as explained below
- 3
First we will make the biscuit base for the cheesecake
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 4
In the food processor, crush the biscuits until it forms crumbs
bourbon biscuits - or any other biscuits of your choice(250 grams) - 5
Add in the butter to the biscuits and blend to combined
bourbon biscuits - or any other biscuits of your choice(250 grams)butter - melted(100 grams)butter(50 grams) - 6
Pour the biscuit butter mixture onto the springform pan and press it down evenly
butter - melted(100 grams)butter(50 grams) - 7
Refrigerate the crust until we make the cheesecake batter
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 8
Next we will make the chocolate sauce for the cheesecake using the double boiler method
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 9
Place the chocolate in a saucepan and add in the 50 grams of butter
butter - melted(100 grams)dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)butter(50 grams) - 10
Place the saucepan over another bowl, that has water boiling underneath
bourbon biscuits - or any other biscuits of your choice(250 grams) - 11
This is called the double boiler method
- 12
Melt the chocolate over the simmering water until the chocolate is smooth and creamy
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams) - 13
Remove from the heat and keep aside to cool
- 14
Once the chocolate cools, stir in the cocoa powder and keep aside
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)tablespoons cocoa powder(2) - 15
If you stir the cocoa when the sauce is hot, the mixture will thicken too quickly and it will become lumpy
tablespoons cocoa powder(2) - 16
Our next step is to make the cheesecake batter
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 17
For this place the cream cheese, caster sugar in a large bowl or the bowl of the stand mixer with the paddle attachment and beat until the cream cheese is fluffy
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)caster sugar(200 grams) - 18
Gradually add in one egg at a time and beat until the mixture is smooth and creamy
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams) - 19
Next beat in the chocolate cocoa sauce into the cheesecake batter
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)tablespoons cocoa powder(2)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 20
Finally add in the mascarpone cheese and vanilla extract and beat until just combined
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)teaspoons vanilla extract(2) - 21
Pour the chocolate cheesecake batter onto the biscuit base
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 22
Wrap the outside of the springform pan with a foil
- 23
We do this so that water does not get into the cheesecake while we are baking
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 24
Place a roasting tin of the oven, filled with quarter way through with hot water and place it in the middle rack of the oven
- 25
This will help the cake steam as well as bake and retain the moisture needed for the cheesecake
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 26
Place the springform cake pan on this roasting tin and bake the Chocolate Cheesecake in the preheated oven for about 45 minutes
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 27
The cake will jiggle a little bit when you remove from the oven
- 28
This is the consistency we want for the cake
- 29
Remove the cheesecake from the oven and allow it to cool completely
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams) - 30
Refrigerate for at least 12 hours before you are ready to serve
strawberry compote - or fresh raspberries to serve - 31
To serve the Rich Chocolate Cheesecake , remove the side of the springform pan and cut into wedges of desired size
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)strawberry compote - or fresh raspberries to serve - 32
Top the cheesecake with tart fruits like raspberries or a strawberry compote
britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)strawberry compote - or fresh raspberries to serve - 33
Serve this Rich Chocolate Cheesecake as a dessert after a meal of Lemon Coriander Soup Recipe and Schezwan Noodle Sandwich Recipe
dark chocolate - roughly chopped (i use bournville dark chocolate)(450 grams)britannia cream cheese - room temperature (i use britannia cream cheese)(650 grams)mascarpone cheese(350 grams)strawberry compote - or fresh raspberries to serve
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