Easy Chocolate Cheesecake: Creamy Dream Come True…
Cheesecake is the world’s best-known cheesecake dessert, declined in a thousand variations depending on the season and imagination: starting from New York Cheesecake to strawberry cheesecake, passing through a pumpkin version, and ending with evergreens to be enjoyed all year round such as chocolate cheesecake! A dark version of the classic baked cheesecake, made with a cocoa cookie base and delicious ricotta cream, garnished with a cascade of dark chocolate curls–what more could you want? A dollop of whipped cream to go with it, for example! Gluttons the world over, this recipe is for you: with chocolate cheesecake in every bite, pleasure is assured.
Ingredients:
For the base (for a 9-inch/22 cm diameter tin):
- 250g (8.8 oz) chocolate digestive biscuits
- 100g (3.5 oz) butter
For the filling:
- 450g (16 oz) ricotta cheese
- 250g (8.8 oz) cream cheese
- 200g (7 oz) dark chocolate (55% cocoa)
- 120g (4.2 oz or 1/2 cup + 1 tbsp) caster sugar / granulated sugar
- 110g (3.9 oz or 2 medium) eggs
- 50g (1.8 oz or 1/3 cup + 1 tbsp) cornflour/ cornstarch
- 20g (0.7 oz or 1/4 cup) unsweetened cocoa powder
- 1 vanilla pod (or 1 tsp vanilla extract)
For decoration:
- Dark chocolate: as needed
How to make Chocolate Cheesecake:
- Melt the butter in a saucepan and let it cool.
- Pour chocolate cookies into a blender and whisk to reduce them to a powder.
- Transfer whipped cookies to a bowl and add the warmed melted butter.
- Stir with a spoon until you get a smooth mixture.
- Pour the mixture into a 22-cm-diameter opening-circle mold (buttered and lined with baking paper).
- Compact the mixture with the back of a spoon on both the bottom and the edges.
- Let the base firm up in the refrigerator for at least an hour (or in the freezer for at least 30 minutes).
- Chop the dark chocolate with a knife.
- Melt the chocolate in a bain-marie or microwave, then let it cool.
- Pour ricotta and spreadable cheese into a blender.
- Add vanilla bean seeds and sugar to the blender.
- Sift cornstarch with cocoa in a separate small bowl.
- Add the sifted powders to the blender and mix everything together.
- Add eggs and blend again.
- Pour in the warmed melted chocolate and blend until the mixture is full-bodied and smooth.
- Take the mold with the cookie base and pour the cream inside, then level the surface.
- Bake in a preheated static oven at 165°C for 60 minutes, with a small saucepan of water in the oven.
- Once baked, take it out of the oven and let the cheesecake cool in the mold.
- Transfer to the refrigerator for at least 2 hours.
- Create dark chocolate curls for decoration with a peeler and keep chilled until ready to use.
- After firming time, remove the mold and garnish with chocolate curls.
Bon Appétit!