Preparation time: 40-50 minutes
Cooking time: 50-55
Hello everyone! I hope all of you are having a great Monday. I realised that it has been a while since I posted a recipe. My daughter was craving something chocolaty one evening so I decided to make her this yummy chocolate cheesecake. Even though I made it in a hurry, it turned out to be really delicious and I want to share it with you all. It is pretty easy to make and looks good too! The only annoying thing about this recipe is that you have to wait for it to cool in the fridge for couple of hours. So we had to wait a little while to eat it but it was worth it! I hope you guys like it!
FOR THE BASE INGREDIENTS
125gr. Unsalted butter, melted.
270gr. Walnut bourbon biscuits
Grease a 20cm. Springform Cake tin with extra butter and base-line with baking paper. Then place a large aluminium foil on a flat surface. Place the cake pan in the middle of the foil. Gently fold up the sides of the foil around the cake tin, make sure to do this correctly.if there are any holes, water will get into the cake tin and ruin the crust.
For the base, crush the bourbon biscuits into crumbs and put in a bow then pour the melted butter. Mix together well and press into the prepared cake tin. Refrigerate for 30 minutes or until set.
FOR THE FILLING INREDIENTS
400gr. Mascarpone cheese
200gr.full-fat cream cheese
100gr. Caster sugar.
3 large eggs.
1 /3 cocoa powder, 1 tablespoon all-purpose flour, sifted.
100gram dark chocolate melted with 125gr.Sweet cream. ( benmarie stile)
1 teaspoon vanilla extract.
1- For the filling, place the cream cheese, mascarpone cheese and sugar in your food processor and mix until smooth about 1 minute ( at the slow speed).
2- Add the eggs then add the cocoa powder and the flour,blend until smooth. Add the melted chocolate with the cream, continue beating until thoroughly combined.
3- Pour the mixture on to the biscuit base in the tin. Level the surface , Place the cake tin in the roasting pan. Carefully pour a cup water into the roasting pan , to create a water bath for the cheesecake and bake in the preheated oven for 50- 55 minutes or until cheesecake still has a slight wobble in the centre. Turn off your oven and leave the cheesecake inside to cool an set for about 40 minutes with the oven door closed.
4- Take off the tin, peel of the aliminium folyo and chill for at least 3 hours in your fridge.
For the topping,100gram dark chocolate melted with a teaspoon unsalted butter, a tbspoon sugar, 4 tbspoon sweet cream, benmarie stile.Then immediately pour over the chilled cheesecake and level the surface.
5 Transfer to a serving plate and serve with creame or ice cream.
Prepare the butter and biscuits
Pour the melted butter over the crumbled biscuits
Grease the cake tin with extra butter
Press the prepared biscuit butter mixture into the buttered cake tin and place it in the fridge
Gather your cheesecake filling ingredients ; Mascarpone, cream cheese, sugar, eggs, cocoa powder
+ 1 tbs flour, vanilla extract melted chocolate and heavy cream
Mix the Mascarpone, heavy cream, cream cheese, vanilla extract and sugar
Add eggs to the mixure
Add the cocoa powder and flour mixture
Add the melted chocolate
Pour the mixture over the biscuit base
Place the cake tin inside another tray (like a roasting tray) and pour one cup of water to the outside tray before placing it in the oven.
Bake for 40- 50 minutes at 180 C
Once it its cool place it in the fridge for about 2 hours before pouring over the melted chocolate sugar and heavy cream mixture.